Jelly salad with eggs and vegetables

Jelly salad with eggs and vegetables

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Ingredients
— 200 grams of carrots
— 200 g cream of green peas (or canned green peas)
— 350 g of potatoes
— 200 grams of cooked ham
— 100 g apples
— lemon juice
— Salt
— Pepper
— Boiled hard boiled eggs 5
For the sauce:
— 6 tablespoons. tablespoons mayonnaise
— 3 tbsp. spoons of thick cream
— 1 tbsp. spoon of prepared mustard
— 200 ml vegetable stock
— 20 g of gelatin
Cooking
Boil and finely diced potatoes, carrots, add the boiled peas. If we take the canned green peas, drained and the liquid used to prepare the sauce.
Ham and chopped apples.
Apples sprinkle with lemon juice.
Mix all.
While the vegetables are cooked, prepare the sauce: mix the mayonnaise, sour cream, mustard, salt and pepper.
In 200 ml of vegetable broth soak for 40 minutes, the gelatin then warmed with stirring to dissolve the gelatin (not boil), let cool to mild heat (not above body temperature), mixed with the mixture of mayonnaise and season prepared foods.
Shots form cling film, the edges of the hanging, half dressed with sauce vegetables spread on the bottom of the form, put boiled eggs and cover with the second portion of vegetables.
Close foil and put the salad in the refrigerator 8 hours for a full pour jelly.
Then put a frozen salad on a plate.
Garnish with bell pepper, green leaves, and others. Decorations to taste.

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