Mini terrines of pork shank with olives, capers and sun-dried tomatoes
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Cannot imagine a classical Russian feast without meat jelly or aspic. Apparently, Gordon Ramsay, a closer acquaintance with our traditions, I also decided to cook the jelly with a modern twist. This is a very interesting alternative to the most beloved by our people food. The idea to divide it into pieces came to me not by chance, not very fond of the food from common dishes at banquets. I hope the idea will be useful and like it as much as I do.