Poultry Aspic with Vegetables,

1. turkey breast fillet rinse, dry, season and fry in hot oil. Roast over mild heat for 10-15 min. Remove. 2. soak gelatine according to package instructions. Clean, rinse, and coarsely dice vegetables. Bring stock and clear soup to a boil with peppercorns and bay spice. Add bell bell pepper and carrots and cook for 5 minutes. Add zucchini, cook for another 2 minutes. Remove, drain.

Pour cooking stock through a sieve lined with kitchen roll.

Squeeze gelatine and let it melt in the warm broth. Add pepper, salt, vinegar and sherry, season heartily.

4. rinse a loaf pan (1.5 l capacity) with cold water.

Pour in chervil leaves, vegetables and turkey breast fillet. Pour jellying liquid over it. Allow to set in the refrigerator for at least 4 hours.

5. mix salad cream and yogurt. Peel shallot, dice finely. Finely dice gherkins. Fold in both. Add minced parsley. Season to taste.

Turn out poultry brawn, cut into slices. Serve with remoulade sauce. Garnish with chervil if desired.

Serve with roast potatoes.

Egg white : 33 gram

Preparation 50 min.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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