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Ingredients
- 750 ml stock
- 1 tsp wine vinegar
- 1 Tbsp. white wine
- Â Â sugar
- 20 gm gelatine
- 1 x egg white lightly beaten
- 200 gm curd cheese
- 1 Tbsp. soured cream
- 25 gm grated Parmesan cheese
- 100 gm mixed pickles finely minced
- 12 lrg slices salami
- Â Â about 4 Tbsp. mayonnaise
- 2 tsp minced parsley
- Â Â sprigs parsley
Directions
- Season the cool stock to taste with vinegar wine and sugar.
- Heat the gelatine in a little of the stock over a pan of warm water.
- Add in to the stock and stir well.
- To clear the jelly add in the egg white.
- Bring the stock nearly to the boil skimming several times.
- Remove from the heat cover and leave for 15 to 20 min till the contents are perfectly clear.
- Strain through a piece of damp muslin.
- Strain again if the liquid is still not quite clear.
- Leave to cold in the refrigerator.
- As the jelly is beginning to set turn it into a large oiled dish.
- Return it to the refrigerator and leave it to finish setting.
- Cream the curd cheese with the soured cream.
- Fold in the grated cheese and minced pickles.
- Spread this mix on the slices of salami bring two sides of the salami together to enclose the stuffing and fasten with cocktail sticks.
- Dice the aspic jelly and arrange on a dish.
- Place the salami rolls on top of the aspic.
- Decorate the rolls with mayonnaise and sprinkle with minced parsley.
- Garnish the dish with parsley sprigs.
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