118. Mayonnaise with aspic jelly
Ingredients::
Mayonnaise (industrial production): 700g, Meat, poultry, fish jelly (rec. no. 11, 12, 13): 350g
Instructions:
Prepared mayonnaise in a round-bottomed bowl is beaten with a whisk while cold liquid jelly is added in a thin stream. Beating continues until a fluffy, thickened mass is obtained. This sauce is used as a coating for various cold appetizers or dishes: meat and fish broths, fish fillets, poultry fillets, hard-boiled and poached eggs. It can also be used as a filling for ham, roast beef, and fish cornets, etc.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Майонеза (промишлено производство) | 700.00 | 700.00 |
| Желе от месо, птици, риба (рец. № 11, 12, 13) | 350.00 | 350.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:57.8 , Fats:460.6, Carbohydrates:14.4, Energy value:19148 kcal
Chemical composition per serving (in grams): Proteins:57.8 , Fats:460.6, Carbohydrates:14.4, Energy value:19148 kcal
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