Jellied veal medallions

1-1.5 kg Veal (ham, loin)

100 g dry white wine

4-5 fresh mushrooms

3-4 pea black pepper

1 sweet pepper

1 carrot

1 onions

1 parsley root

1 boiled egg white

2 Art. l. gelatin

greens

bread

salt

Strip the veal from the tendons and films, pour salted hot water, boil for 5 minutes, remove, rinse well, pour the wine, add cold water so that the liquid covers 2/3 of the meat.

Put onion, parsley, carrots, bring to a boil, reduce the heat, simmered for 15-20 minutes, removing the foam, add salt and cook for another 30-40 minutes, add the peppers and mushrooms, bring the meat until cooked, allow to cool in the broth.

Soak the gelatin in cold water 40 minutes to drain the water, combine gelatin with 900 ml of broth, bring to a boil, drain, allow to cool.

Veal chop medallions per serving for 2 pieces. Pour into jelly form layers, allow to cool, spread medallions, place peppers and protein, decorate with greens, pour the remaining jelly, cool to gelling.

Lay flood veal medallions on slices of fried bread.

This Christmas appetizer beautifully decorate the Christmas table and will appeal to all guests.