Ingredients
3 tsp gelatine
2 cans tuna in butter, drained
3 tomatoes, peeled and cut into small cubes
6 tvardosvareni eggs, diced
300 ml cream for cooking
1 tbsp lemon juice
1 tsp soy sauce
onion
parsley
pepper, salt
1 bouillon cube
Method
In 500 ml water, dissolve one bouillon cube and add soaked in 50 ml water gelatin. Allow to cool. Oil slightly cake pan or muffin. Then in a large bowl mix the fish, tomatoes, eggs. Add the cooled broth, lemon juice and other products. Mix everything well, doovkusyava, if needed. Carefully add cream and stir shattered. The mixture was poured into the mold. Allow to stand for 12 hours in the refrigerator to harden, turns and garnish with vegetables, served with toast as an appetizer.
Containers:
Difficulty
Easy
Tested
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