Gel rim with sheep in mint

Ingredients for Gel rim with sheep in mint

Instructions for Gel rim with sheep in mint

To prepare the Gel rim with sheep in mint recipe, please follow these instructions:

Cook the lamb shoulder in water, so it just covered. Let it boil and lather well. Add salt and soup herbs and let it boil until the bow is well tender. Take the bow up and si soup. Let it be cool to any day after and arrow fat layer of. Put the shoulder cool overnight.

Cut the meat in small neat cubes. It is easier to get, and apologise for neat, when the meat is cold.

Put husblasen to soak in cold water for 10 minutes. Twisting the easy up and melt it in the 2-3 dl heated soup. Stir in the rest of the soup in and season with salt and pepper. Pour approximately 1 cm gel in the bottom of a flushed rim shape and let it congeal.

Put a single layer of mutton in and cut parsley and Mint over so there will be a fine, green edge of the rim. Make layer solid with a little jelly, which must also stiffen. Fill the form up with meat and pour slowly over to jelly form is completely filled. Cover with foil and style form cold 3-4 hours or best of all overnight.

Dip mold in warm water, so that the gel drop. Turn the rim out on a platter and place tomato boats, cucumber cubes or other fresh vegetables in the middle.

Serve with bread and a light cream sauce flavored with a little lemon juice and a little dry mustard and/or carry. You can get a tad of mayonnaise in the sauce.