Cold appetizers for the winter - a simple recipe. Cold appetizers. Photos and descriptions of the best holiday snacks

Not a single table, whether casual or festive, is complete without cold appetizers and dishes. They are not only its decoration, but also necessary for better digestion of food and stimulation of appetite, since they contain fresh and pickled vegetables, sauces and seasonings. So, what cold appetizers to prepare for festive table with photos and recipes - further.

This is interesting! Snacks can be pre-prepared and canned - sauerkraut, pickled vegetables, as well as smoked meat and fish. But also prepared from different ingredients, for example, sandwiches.

meat;
vegetable;
seafood;
fish;
mushroom.
When mixing different ingredients, it is advisable to know which products go best together.

Meat snacks include:

boiled meat;
sausage;
ham;
brisket;
loin;
pate;
jelly;
aspic.

For fish appetizers, fish and seafood of various processing are taken:

smoked,
salty,
dried,
aspic,
boiled,
fried,
canned.

IN vegetable snacks you can add: rice, beans, boiled eggs.

Seafood are already purchased in finished form or boiled and crushed. Mushrooms are used marinated, salted or fried with onions.

Typically, cold appetizers on the holiday table (you will find photos and recipes below) are decorated; as a rule, the same products that are included in the appetizer are used, and greens are added to them. Vegetables should be beautifully chopped; you can use a figured knife. Flowers, leaves, stars, roses are formed from them.

Interesting! Can be cut into geometric shapes: in the form of circles, bars and straws. The following are considered excellent decorations: green peas, olives, eggs, both chicken and quail, cut into slices and flowers.

Snacks for a birthday party table

On your birthday, you really want to prepare new dishes and surprise your guests with a variety of snacks on the table, but at the same time not spend a lot of time so that they are not too expensive and look impressive. There are many requests, but are there dishes that meet all of them? Of course have!

Stuffed eggs with cod liver

This appetizer is always in great demand and is easy to prepare, especially if you prepare all the ingredients in advance. The basis of the dish is eggs and canned cod liver; it can be replaced with sprat pate, which costs much less. How ?

Ingredients:

chicken eggs – 8 pcs.;
canned cod liver – 1 can;
onion- 1 PC.;
olives - 1 jar;
butter – 1 tbsp. l;
mayonnaise – 2 tbsp. l;
dill or parsley - 1 bunch.

Preparation:

Boiled chicken eggs must be cut crosswise. Then you need to remove the yolks from them;
Fry onions for sunflower oil;
Open canned cod liver. Grind with a fork, add yolks and butter;
Grind until homogeneous mass. Add to the resulting mass fried onion, finely chopped greens;
You need to fill the egg halves with this mixture;
Spread mayonnaise on top, garnish with olives, cut into rings, and garnish with parsley sprigs.

Meatloaf with mushrooms

An original snack option for a birthday party table (the recipe with photos is presented below) will be a cold dish - meatloaf with mushrooms. Great ways.

Ingredients:

pork tenderloin – 500g;
beef – 500g;
chicken egg – 1 pc.;
hard cheese – 100g;
champignons – 200g;
butter – 1 tbsp. l;
onions – 1 pc.;
ground pepper – 1 pinch;
vegetable oil – 2 tbsp. l;
greens - 1 bunch.

Preparation:

You need to make minced meat from the meat by mixing pork with beef. Beat a raw egg into it, add salt and a pinch of pepper;
Then start preparing the filling. Boil the champignons for about 5 minutes and fry in a frying pan in butter and sunflower oil, adding onion and garlic. Pass the cheese through a grater and mix the filling;
Place foil on a baking sheet and grease it vegetable oil. Spread the minced meat on it, but so that you get a pancake 1 cm thick;
Place the filling on it and wrap it with a roll, helping with foil. Then you need to wrap it in it and put it in the oven for 60 minutes;
After an hour, open the foil slightly so that the roll is browned, put it back in the oven for another 15 minutes;
Cut the chilled roll into slices about 1 cm thick.

Original snacks for the holiday table

Many housewives want to surprise their guests with unusual and original dishes. We bring to your attention recipes with photos of original appetizers for the festive table that will definitely surprise your guests.

Crab meat Christmas trees

This appetizer is easy to prepare and looks original. Although it is more suitable for the New Year's table, it can please guests on any other holiday.

Ingredients:

crab meat - 1 package;
chicken eggs – 2 pcs.;
processed cheese – 1 pc.;
garlic – 1 clove;
mayonnaise – 3 - 4 tbsp. l;
cracker cookies – 100 gr.;
dill – 1 bunch;
lettuce leaves;
pomegranate – 1 pc.

Preparation:

Crab meat, cheese, eggs are passed through a fine grater. Add 1 clove of garlic, passed through a garlic press. Everything is mixed well;

Take a flat plate and place lettuce leaves on it. From the resulting mass you need to roll small balls. For each Christmas tree you will need 3 balls. First, a cracker is placed on the lettuce leaves. Then flatten one ball and place it on top, make the second one a little smaller in diameter, and form a cone from the third one, stack everything on top of each other in the form of a pyramid, you get the shape of a Christmas tree;

There should be such Christmas trees according to the number of guests. The top of each tree is thickly sprinkled with dill so that it turns green, as if with needles, and is decorated with pomegranate seeds.

Snack in tartlets

Ingredients:

ready-made tartlets – 10 pcs.;
chicken eggs – 5 pcs.;
canned shrimp – 1 can;
avocado – 1 pc.;
butter – 20 g;
lemon – 1 pc.;
parsley – 1 bunch;
mayonnaise 3 tbsp. l;
chili pepper – 1 pc.

Preparation:

Hard-boiled chicken eggs are cut crosswise in the shape of flowers using a serrated knife;
The yolks are transferred to a separate plate; finely chop the shrimp, add mayonnaise, mix well and fill the egg whites with this mixture. You can sprinkle herbs on top;
Then take the avocado, cut it into cubes, add the remaining yolks, parsley, squeeze the juice from the lemon, butter, and chili pepper. The whole mass is placed in a blender and whipped;
The resulting mass is filled into tartlets, and a stuffed egg is placed on top.

Light snacks for the holiday table

Sometimes even light snacks that do not require much time to prepare are a wonderful table decoration.

Canapes with curd cheese

This canape is prepared very quickly; you don’t need a lot of ingredients.

Ingredients:

pieces of rye bread - according to the number of guests;
cottage cheese;
dill greens;
salt – 1 pinch;
fresh medium-sized cucumber – 1 pc.

Preparation:

First you need to chop the dill and mix it with curd cheese, add a little salt, you should get a homogeneous mass;

It is better to pass the cucumbers through a special slicer, as they should be in the form of thin ovals;

Start forming sandwiches. Place a mound of curd cheese and herbs on the bread. The cucumber is then pierced with a skewer in the shape of a sail and strung into the middle of the canapé. Makes cute little boats. Sandwiches should be laid out on a flat plate and decorated with herbs.

Champignons stuffed with chicken breast

Another option light snack on the festive table (recipe and photos are offered below) - champignons with chicken breast, especially for mushroom lovers.

Ingredients:

chicken breast – 500 g;
champignons - 300 g;
onions – 1 pc.;
vegetable oil – 2 tbsp. l.;
mayonnaise – 1 tbsp. l;
greens – 1 bunch;
hard cheese – 50 g.

Preparation:

Chicken and onions are cut into small cubes, champignon legs and a little salt to taste are added. All ingredients are stewed in vegetable oil until cooked, cooled;
Sour cream is added to them and everything is mixed. Then a cooled mass is laid out on each mushroom cap and baked in the oven for 15 minutes, then taken out and sprinkled with grated hard cheese on top;
Then place everything back in the oven until the cheese is melted, another 3-5 minutes. The mushrooms are cooled and served, decorated with herbs.

Sandwich with canned fish

It's easy to prepare, delicious, and stimulating to the appetite.

Ingredients:

pieces of white or rye bread, loaf;
canned fish in oil (saury, sardine);
pickles;
garlic;
mayonnaise;
vegetable oil.

Preparation:

First, pieces of bread or loaf are fried in vegetable oil;
Then take 1 clove of garlic, which is passed through a garlic press and mixed with mayonnaise;
Then the pickled cucumber is cut with a sharp or serrated knife oval shape. Now everything is ready, you can form the sandwich;
A fried piece of bread is smeared with cooked garlic-mayonnaise sauce. A cucumber is placed on one side of the bread, and pieces of canned fish next to it;
You can sprinkle herbs on top of the fish or carefully place a small sprig of dill or parsley.
The holiday sandwich is ready.

Snacks for the holiday table in a hurry

Very often there is a situation when guests have already arrived and you need to quickly set the table. In this case, it is important to know several options for snacks on the holiday table. a quick fix(you will find recipes with photos below).

Delicious lavash roll

Ingredients:

lavash – 1 piece;
salmon – 200 g;
fresh cucumbers- 1 PC.;
processed cheese "Hochland" - 1 tray.

Preparation:

The finished pita bread is greased with melted cheese, placing salmon in one row, with thin slices of cucumber on top;
Everything is rolled up into a roll and cut crosswise into small portions. Place on a flat plate.

Lavash roll with ham

Ingredients:

lavash – 1 piece;
Korean carrots – 1 package;
ham – 100 gr.

Preparation:

Lavash should be greased with mayonnaise, Korean carrots should be placed on top in a thin layer, and thinly sliced ham should be placed on it;
Roll everything into a roll and cut crosswise.

Cheese and nut balls

These balls cook quickly, are very tasty and nutritious. Original hot snack - .

Ingredients:

hard cheese – 200 g;
walnuts– 50 g;
butter – 100g;
olives – 50 g;
lettuce leaves;
dill.

Preparation:

First you need to grate the cheese on the finest grater;
Chop the nuts or pass them through a grater, add slightly heated butter, finely chopped olives, mix everything with a spoon;
Roll small balls from the resulting mass;
Place lettuce leaves on a plate, roll each ball in chopped dill and place on lettuce leaves.

Buns with caviar

Ingredients:

sliced loaf;
butter – 100 g;
salmon caviar – 1 jar.

Preparation:

Each slice of loaf must be cut in half and greased with butter;
Carefully place salmon roe on top;
All sandwiches are laid out on a flat plate.

Beetroot balls with nuts and sesame seeds

Ingredients:

boiled beets – 2 pcs.;
walnuts – 4 tbsp. l;
sesame – 4 tbsp. l;
prunes – 5 - 6 pcs.;
mayonnaise – 2 tbsp. l;
greens - 1 bunch.

Preparation:

The beets must be chopped on a fine grater, add walnuts finely chopped with a knife, mayonnaise, add a little salt and pepper;
Soak prunes in boiling water, then chop them finely with a knife and add to the rest of the products;
Mix everything and make small balls;
Sesame seeds must be fried in a frying pan. You need to roll these balls in it. Place on a platter and sprinkle with herbs.

Prunes with cheese

Ingredients:

prunes – 20 pcs.;
hard cheese – 200 g;
bacon - 50 g;
lettuce leaves;
garlic – 1 clove;
mayonnaise – 3 tbsp. l.

Preparation:

Large pitted prunes need to be steamed to make them softer;
Place lettuce leaves on a platter. Grate hard cheese and garlic and season with mayonnaise;
Each plum must be filled with this filling. Cut the bacon into thin strips, about 1 cm wide;

With the onset of summer, hot dishes and heavy soups hearty and flavorful cold dishes arrive, seasonal summer soups and snacks. Their preparation provides an opportunity for beginners and for experienced housewives. The main task of cold dishes and snacks is to stimulate the appetite and prepare the stomach for heavy food.

There are no special differences between appetizers and cold dishes; they perform the same role, however, the latter can be used as a full breakfast or dinner. Cold dishes will be a wonderful decoration for a lunch or holiday table, and they are also indispensable for a picnic. Having in the arsenal cookbook, necessary components And minimal amount time, you can cook real culinary masterpieces, which will surprise and delight relatives and invited guests.

Cold dishes of appetizers made from vegetables and mushrooms

The simplest cold appetizers are pickled or salted tomatoes, peppers, cucumbers, cabbage and mushrooms. They will complement any side dish, meat or fish dish. Also, zucchini or eggplant caviar and vegetable pates served with toast.

Stuffed vegetables and rolls will be a real salvation in the heat, when you don’t feel like hot food at all. Without a doubt, they will appeal to all family members. Vegetable canapés, so popular at buffets and banquets, are considered an equally common appetizer. Of the cold dishes, okroshka, beetroot soup and vegetable salads should be noted; they will come to the rescue when there is absolutely no time to prepare culinary delights.

Cold dishes and snacks from meat, offal and fish

The most popular cold meat appetizers are sausages, bacon, boiled pork and ham. Cold cuts takes far from the last place on holidays and everyday tables, every housewife will agree with this. Of the cold dishes, we must pay tribute to rolls and salads from chicken fillet, pork and young veal, as well as liver cake.

Fish cold dishes and appetizers are not inferior to meat in any respect. taste characteristics, nor in appearance. Homemade herring, salmon rolls with vegetables and cheese, tartlets with crab meat or cod liver, fried shrimp with garlic sauce, crucian carp jelly, trout in pita bread, sandwiches with butter and red caviar - this list goes on and on. All these dishes and snacks will satisfy your hunger and will be an excellent alternative to hot food.

At any event, be it a birthday or a wedding, cold snacks will always be a real decoration of the holiday table. That's why you should definitely check out our TOP 10.

Cold appetizers for the holiday table

We have already told you how to prepare it, now let’s master the preparation of lavash deliciousness, especially since preparing such a dish is quite simple. By the way, we immediately draw your attention to the fact that you are free to experiment with the composition of the filling, because then you can serve several on the table at once various treats. We offer you an option with processed cheese. 100 g of this product should be grated on a coarse grater, or you can simply mash it with a fork. Peel a couple of hard-boiled eggs and grate them. Add 100 g of Korean carrots to these ingredients and mix everything. Wash and chop a small bunch of dill, add 50 g of mayonnaise and mix everything well.

Spread the sheet thin pita bread and apply a thin layer of the resulting filling on it, roll it up and put it in the refrigerator to soak. Before serving, the roll should be cut into pieces, the length of which will be approximately 1.5 cm. You can also pay attention to the recipe.

Cold holiday appetizer "Raffaello"

The theme of cheese is played out in our next TOP 10 representative. Delicious spicy cheese balls are sure to leave a lasting impression on your guests. To prepare them, grind 4 boiled and peeled eggs on a fine grater, add 200 g of cheese, also grated. To the ingredients you should add 100 g of mayonnaise sauce and 3-4 garlic cloves, passed through a press. Mix it all well.

From the resulting mass, roll into balls that will resemble everyone in size. famous candies"Raffaello." They should be rolled in shavings, which will be obtained by chopping 200 g crab sticks. Serve cheese Raffaello on delicious lettuce leaves.

Cold appetizers - Peacock Tail recipe

We have already shared with you the recipe with photographs, check out such a magnificent treat as “Peacock Tail”. To prepare it, you need to hard-boil a couple of eggs. Cut the same number of eggplants into slices, 1 cm thick, and then fry on all sides in vegetable oil. Don’t forget to immediately place the rounds on a napkin after frying to absorb excess oil.

Grate 2 processed cheeses, mix them with chopped eggs and 3-4 cloves of garlic passed through a garlic press. Season the mixture with pepper and salt to taste, season with mayonnaise after mixing.

Cut a fresh small cucumber into slices, quarter a red bell pepper Chop and cut black olives in half - the number of halves should be equal to the number of eggplant rounds.

Grease each eggplant with salad mixture, place a cucumber on one end, an olive on top, and a slice of red pepper on the opposite end. Place the “feathers” on an oval dish in the shape of a peacock’s tail.

Preparing cold appetizers

Cold appetizers with photos – rolls with salmon and beets

And here is another variation on the theme of rolls, this time – fish. However, it will also contain such a wonderful vegetable as beets, which will give the snack not only a wonderful appearance, but also benefits for the body.

Finely chop the package of processed cheese (about 100 g) and mix the product with big spoon mayonnaise. Cut 120 g of cheese into small bars. Peel the boiled beets and cut them into thin slices on a special grater.

Place a small spoon on one half of each beet slice cheese salad and a block of cheese, wrap it in a roll, and “tie” a slice of salmon on top (you will need about 100 g of lightly salted salmon in the form of slices).

Cut the red onion into thin rings and sprinkle it wine vinegar and place between the rolls, previously beautifully laid on a dish. Also use parsley as a garnish.

Cold dishes and snacks – chicken pate with prunes

Pate couldn’t help but appear on our list of “best-of-its”, we are used to the fact that liver is used to prepare it, but now we suggest preparing you a variation based on chicken breasts for the holiday.

Fry an onion and a couple of carrots, add a couple of chopped garlic cloves at the end of frying. Soak a handful of prunes. Grind enough a large number of greenery (as you like).

Pass through a meat grinder 4 boiled chicken breasts, prunes and fried vegetables. Then add greens to this mass and mix everything thoroughly.

To give the pate its usual tenderness, you need to make a dressing from 100 g of sour cream and a couple of large spoons of mayonnaise sauce. Then mix the pate and dressing well. That's all, the snack is ready - now it can be formed into a slide or placed in a mold. Or you can cut the apple into slices and put the pate on them - it will turn out incredibly tasty!

Cold dish and appetizers – mushrooms in wine sauce

Pour a glass of water and dry white wine into a saucepan, add a small spoonful of salt, 2 peppercorns, a bay leaf, 5 tablespoons of vegetable oil. Bring to a boil and cook for 5 minutes.

Cut 500 g of champignons into slices, pour them into the boiling marinade, cover with a lid and cook " wine mushrooms"for 10 minutes. Then turn off the heat and cool the mushrooms along with the marinade. Remove excess liquid by pouring the mushrooms into a colander.

Place mushrooms on a dish, arrange lemon slices and parsley.

Our TOP 10 completes with a recipe for canapés with herring - these are very beautiful and incredibly tasty sandwiches that are actually quite simple to prepare.

Fillet one fish. Finely chop 50 g marinated champignons, 100 g processed cheese let it heat up until room temperature. Chop a large spoonful of dill, not forgetting to leave a few sprigs for decoration.

Place the herring fillets, jack-side down, on cling film, pound them lightly (the fish should be approximately the same thickness), brush with cheese mixture, sprinkle with mushrooms and dill.

With help cling film roll the fillet. Do this carefully so that the halves do not separate; remember that herring is a fatty fish and will slide perfectly on the film. Form into a round sausage by wrapping the roll in several layers of cling film. Place in the freezer for a couple of hours.

While the fish is freezing, you need to make croutons. You can use either black or White bread- according to your taste. Cut the bread into squares 1 cm thick (this will help significantly save product). Cut out circles using a thin-walled glass. However, you can simply cut off the crust and leave the slices in a square shape.

Preheat the oven to 180 degrees, place the bread slices on a wire rack, after 5 minutes turn off the oven and leave the bread inside for another couple of minutes. It is very important not to dry out the croutons; they should only have a thin crispy crust.

Cut the frozen roll with a sharp knife, the thickness of the pieces should be approximately 1 cm. Apply a little cheese mixture to the bread, and place pieces of herring roll on top.

As a decoration, use the tomato pieces and dill sprigs that you saved earlier. Or you can use a slice of baked beets or sliced leeks - it will look simply delicious! After 10 minutes, the canapés will be ready to serve.

Be sure to prepare and.

What is the first thing a guest sees before festive feast? Festive table with cold appetizers. Recipes for cold appetizers for the holiday table are varied in type, method of preparation, labor intensity and content of ingredients. The simplest cold appetizers for the holiday table are sandwiches. Sandwiches are also the most common snack. Sandwiches are prepared from bread and butter, various gastronomic products and culinary products. When organizing banquets and receptions, small snack sandwiches - canapés - are prepared.

The festive table requires the need to decorate dishes, so it’s worth serving appetizers as well. different types. Cold ones can add variety to the table meat snacks for the holiday table, cold appetizers for the holiday table from pita bread, cold appetizers for the holiday table on skewers. It is also advisable to combine cold and hot snacks on the holiday table. Our website presents a variety of delicious cold appetizers for the holiday table. Among them you can find inexpensive cold appetizers for the holiday table, original cold appetizers for the holiday table, interesting and unusual cold appetizers for the holiday table.

Of greatest interest to housewives are quick cold appetizers for the holiday table. Their assortment is also large, the main part of which consists of cold meat appetizers for the festive table. And yet, if you have any new cold appetizers for the holiday table, send us photos and recipes of these dishes, they will decorate our collection. Simple recipes Cold appetizers for the holiday table are of interest to many of our readers.

You might be interested in a few more tips to help you prepare cold appetizers for the holiday table:

If you salt the salad in advance, the vegetables will release a lot of juice, and this will affect the taste properties salad Therefore, it is best to add salt immediately before serving;

Salads and vinaigrettes should also be dressed immediately before serving;

Try to remember which of your guests and what exactly they like for a snack. It will not be difficult for you to adjust the intended serving plan, and they will be pleased;

It is better to under-salt and under-pepper cold appetizers and salads, and it is better not to experiment with spices - the guest may not like it. It would be correct to simply put on the table a salt and pepper shaker, mayonnaise, mustard, horseradish and a dish with a variety of herbs;

It is better to cook potatoes for salad without peeling and peel them after cooking. When cooked, unpeeled potatoes lose 20% of vitamin C, and peeled potatoes lose 40%;

Holding the wilted greenery in cold water with the addition of vinegar, you will restore its fresh appearance.

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Description of the presentation Cold dishes and snacks Meaning, classification of cold dishes by slides

Meaning, classification of cold dishes and snacks Cold dishes are usually served at the beginning of a meal. In this case, they are called appetizers, they complement the composition of the main courses, decorate the table, satisfy hunger, stimulate the appetite and complement nutritional value rations. Cold dishes differ from appetizers in that they are served with a side dish and are more filling (roast beef, stuffed fish). Cold appetizers have a smaller yield; they are served without a side dish (caviar, sprats), or with a small amount of it (herring, sprat with onions)

Snacks can also be served hot (hot appetizers). According to the cooking technology, hot appetizers are similar to the preparation of main hot dishes, but the taste of the appetizers is sharper and they are served without a side dish in portioned frying pans or cocotte makers. Hot snacks are included in the menu after cold ones.

Cold dishes, including meat, poultry, fish, eggs, legumes, nuts, are rich in proteins and contain some fat, as well as a number of important vitamins and minerals. Legumes enrich dishes with vitamin BB 1, calcium salts, and iron. Dishes made from liver, fish roe, and herring are rich in vitamin A. Some cold dishes are prepared from raw vegetables and fruits, so vitamins and others valuable substances they are well preserved.

Classification of cold dishes and snacks Sandwiches Salads, vinaigrettes Dishes and snacks from vegetables and mushrooms Egg snacks Dishes and snacks from meat and poultry Dishes and snacks from fish and seafood

The preparation of cold dishes and snacks does not involve heat treatment; therefore, special attention is paid to strict adherence to sanitary rules during preparation and storage. B B summer time It is prohibited to prepare: jellied meat, fish, jellies, pates.

SANDWICHES Sandwiches are a snack placed on bread. They are served as an independent dish, as a snack before lunch or dinner, with tea or coffee. Translated from German, a sandwich is bread and butter. Serve the sandwiches on a plate, dish or vase with a paper napkin.

SANDWICHES To prepare sandwiches, prepare in advance necessary products: - Cheese, ham, meat, sausage are cut into thin slices; — Herring and salted fish filleted and cut; — Eggs are hard-boiled and cut into slices (or crushed); — The butter is softened or whipped; — Fresh cucumbers, tomatoes, onions cut into slices; - Greens, lightly dried with a towel

Classification of sandwiches Sandwiches Closed Open Snack bars. Simple Complex Tartine (cold, hot) Canape (cold, hot) Sandwich (cold) Hamburger (hot)

Open simple sandwiches For sandwiches, premium and 1st grade wheat bread and rye bread, one day old, or crispbread are used. The bread is cut into slices 10 -12 cm long, 1 -1.55 cm thick, weighing 40 - 50 g. Wheat bread loaves are cut diagonally. Simple sandwiches - prepared with 1-2 products that match the taste and color. Meat or fish products cut into thin slices are placed so that the bread is completely covered with it. The mass of the product should be no less than the mass of a slice of bread. Spread butter on a slice of bread (5-10 g) or make a “rosette” out of butter and place it on top of the product

Open simple sandwiches Simple open sandwiches include the following: with butter (sweet, salty), with cheese (Soviet, Volga, steppe, Dutch, etc.), with sausage (boiled, semi-smoked and smoked), with ham, with pork lard, with roast beef, with fried pork or veal, with tongue, with sturgeon (beluga, stellate sturgeon), with balyk, with sprat (gutted, without head and tail), with caviar (chum, granular, pressed). Open sandwiches on rye bread are most often prepared with the following products: with pork lard, sprat (anchovies) with or without egg, with red caviar.

Open complex sandwiches For complex sandwiches consisting of two or more products that match in taste and color. Meat or fish products are supplemented with vegetables, herbs, eggs, and olives. Prepare sandwiches with culinary products - boiled pork, pates, jellied meat, fish, fried and boiled fish and meat products. Decorate complex sandwiches with butter or butter mixtures using a pastry bag.

Layered sandwiches Consist of two or more slices of bread placed on top of each other, between which various foods are placed. Soft bread is used, cut into slices 0.5 cm thick. To prepare a two-layer sandwich, buttered bread is covered with some product. Place another piece of buttered bread on top. Slices are used for filling various products or they are ground and used as a pate. The top piece of bread is decorated with pieces of butter, herbs and beautifully chopped products. You can make a large sandwich in this way, and then cut it into square, triangular sandwiches

Closed sandwiches sa(e)ndwiches For preparation closed sandwiches They use buns (“City”, “School”), which are cut lengthwise into two halves so that they do not fall apart. The bread is peeled from crusts, cut into strips 5-6 cm wide, 0.5 cm thick, greased with whipped butter (or butter mixtures with ketchup, horseradish, mustard, mayonnaise). Place slices of thinly sliced meat or fish products on one strip, cover with a second strip of buttered bread, press tightly, cool, then cut into sandwiches various shapes. Sandwiches can be prepared with big amount layers, using culinary products, various salads, omelettes, boiled or fried meat or poultry, pate, sandwich spreads. Sandwiches can be high-calorie or light. They are served as an appetizer or main course.

Hot sandwiches Hamburgers, cheeseburgers, hot dogs - represent meat hamburger or sausage, placed in a round or oblong bun cut lengthwise into two parts with sesame seeds. Hamburgers are complemented with slices of tomato, onion, lettuce, slices of cheese, seasonings of garlic and hot spices, mayonnaise, sour cream, ketchup, yogurt, olives, horseradish, etc.

Hot sandwiches (croutons) Hot sandwiches are prepared as an independent dish or an intermediate dish, or an appetizer, as well as with broths, milk soups, and puree soups. They are eaten hot or cooled. To prepare hot sandwiches, use wheat or Rye bread(day freshness). The crusts are cut off from the bread, cut into slices 0.5-1 cm thick, greased with oil, and the main products (vegetables, sausage, ham, canned food, fish, etc.) are placed. Sprinkle grated cheese on top (or put a piece of cheese) and leave for 5 minutes. in a hot oven, at a temperature of 275 -300 degrees. Until golden brown and serve immediately.

Combined sandwiches (capital) These sandwiches are prepared on a piece of wheat bread weighing 40 g. Food is beautifully placed on it, after which the sandwiches are decorated accordingly. Capital sandwiches are often prepared with salad, herbs, and vegetables. Yield: 75, 85, 100 g

SMALL SANDWICHES ON Toasted Bread (CANAPES) For these sandwiches, cut wheat bread without crusts in the form of small rectangles, squares, diamonds, etc. The bread is lightly fried on the stove on both sides until a golden crust forms, cooled, and then greased on one side with butter. Several types of products are placed on the prepared bread, which are combined according to taste and color. For example, they are laid in the form of strips boiled sturgeon, salmon, pressed caviar, then again salmon and sturgeon; or put salmon in the middle of the bread, cut into a square or diamond shape, and in the corners - granular caviar, and finely chopped green onions are placed around the edges. Products can be sprinkled with chopped herbs. These sandwiches are also prepared on bread without toasting it.

SALADS AND VINEGRETTS A salad is a cold dish consisting of one type or a mixture of various vegetables, usually without beets, dressed with mayonnaise sauce, dressing or sour cream. Vinaigrettes are a type of salad, but vinaigrettes are always prepared with beets and seasoned with mustard dressing and sometimes sour cream. For salads and vinaigrettes, potatoes, beets, carrots are boiled in their skins, and turnips without skin (peeled), or peeled and chopped vegetables are simmered with a small amount water (10%) until done. Boiled and raw vegetables for salads and vinaigrettes can be cut into cubes, slices, circles, and strips. Prepared vegetables are cooled to a temperature of 8-10°. Salads and vinaigrettes are served in salad bowls or on dishes.

Cold and heat treatment Poultry for preparing cold dishes is processed in the same way as for hot dishes: frozen poultry is thawed, dried and seared using gas burner, after which the neck with head and legs (above the ankle joint) are cut off. The crop and entrails are removed from the singed bird, washed, and, having given the carcass a look convenient for further processing, using a chef's needle and thread or tucking the legs and wings into a pocket, fry and then cool. Small poultry is pre-fried until a crispy crust is formed and then cooked in the oven. Large poultry (turkey, goose) is salted, sprinkled with fat and fried in an oven, periodically pouring over it the juice released during frying. An old bird with tough meat is placed in a deep bowl, filled with the fat in which it was fried, a little water is added, covered with a lid and simmered until the bird meat becomes soft.

The readiness of poultry meat is determined using a chef's needle or fork: if the needle enters easily into the soft part of the leg and clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry meat is not ready yet. Meat products subjected to heat treatment are cooled and stored at a temperature of 2 -6°, cut before serving.

Preparing vegetables and fruits for salads For salads, the following vegetables are mainly used: raw - green lettuce, cucumbers, tomatoes, radishes, celery, carrots, white cabbage; boiled - potatoes, carrots, turnips, cauliflower, asparagus, green peas.

Raw carrots for salad, grate on a fine grater and mix with dressing (mayonnaise, sour cream). This method of processing carrots ensures the best absorption of the carotene it contains, from which vitamin A is formed in the human body. Apples are the most commonly used fruit for salads. In addition to them, you can use pears, oranges, tangerines, plums and various berries. Meat products for salads are taken boiled or fried - beef, veal, pork, poultry and game, fish - boiled.

For dressing salads, you can use, in addition to mayonnaise and sour cream, vegetable oil mixed with vinegar, salt, pepper and sugar. To give salads different flavors, mustard, Yuzhny sauce, Spicy or Kuban sauce are added to the dressings. Each dish can be considered well prepared only if its appearance evokes appetite. Therefore, you should take care of the pleasant appearance of the salad as well as its taste.

“Spring” Salad “Summer” Salad Thinly sliced radishes and fresh cucumbers are mixed with lettuce greens, cut into squares, chopped green onions, seasoned with salt, pepper, sour cream, placed in a salad bowl, decorated with shaped eggs and herbs. The salad can be prepared without cucumbers with a corresponding increase in the amount of radishes and lettuce. Boiled, peeled young potatoes and fresh cucumbers are cut into slices, combined with tomato slices and lettuce leaves, cut into 3-4 parts, finely chopped green onions and green peas are added, everything is mixed and seasoned with salt, pepper, and sour cream. Place in a heap in a salad bowl on lettuce leaves, decorate with circles fresh cucumbers, slices hard-boiled eggs, tomatoes, sprinkled with herbs.

White cabbage salad First method: finely chop the peeled white cabbage, place it in a wide saucepan, add salt (15 g per 1 kg), pour in vinegar and heat with continuous stirring until it settles and acquires a uniform matte color. The cabbage that has settled during heating is removed from the heat and cooled. Then mixed with cranberries, shredded green onions or carrots, add vegetable oil, sugar and mix. When serving, sprinkle with chopped green onions. When heating, you need to make sure that the cabbage does not soften too much, otherwise it will not have a crispy consistency. Second method: shred the cabbage into thin strips, sprinkle with salt, grind until juice appears, add sugar, season with vinegar and vegetable oil. You can add fresh or soaked apples, pickled plums or cherries, grapes, cranberries, fresh carrots. When preparing a salad with pickled fruits, some of the marinade liquid can be used instead of vinegar. In this case, they are more fully preserved nutrients, the taste of dishes improves, the processing time of products is reduced and the yield increases. To prepare the salad, it is better to use white, dense heads of cabbage. The salad can be prepared without fruit.

Meat salad. Boiled or fried meat (beef, veal, lamb, pork) is cut into slices or thin slices, potatoes, pickles - into thin slices, mixed and seasoned with mayonnaise with the addition of "Yuzhny" sauce. The prepared salad is placed in a heap in a salad bowl on lettuce leaves and decorated with pieces of meat, slices or slices of eggs, fresh cucumbers, tomatoes, herbs, cancerous cervixes. Capital salad. The boiled flesh of game or poultry is cut into slices for dressing and thin slices for decoration. Boiled potatoes, pickles or gherkins are cut into thin slices, green salad - into large pieces. Meat and vegetables are seasoned with mayonnaise with the addition of “Yuzhny” sauce, mixed and placed in a heap on lettuce leaves in a salad bowl; then decorated with pieces of game or poultry, slices of hard-boiled eggs, crayfish necks or shrimp, fresh or pickled cucumbers, and herbs. You can dress the salad with mayonnaise sauce with sour cream or white sauce.

Fish salad. Boiled potatoes, fresh or pickled cucumbers are cut into thin slices or cubes, green peas are added. All vegetables are mixed and seasoned with mayonnaise and Yuzhny sauce. You can add sliced fish pieces. The mass is spread in a heap on lettuce leaves in a salad bowl, decorated with pieces of fish, fresh cucumbers, tomatoes and herbs. You can serve the salad on a platter, with seasoned vegetables placed in a heap in the middle. Then the vegetables are surrounded with thin oblong pieces of fish in the form of a pyramid, the remaining vegetables are placed around them in bouquets and sprinkled with salad dressing. A salad of crab and cod liver is also prepared and served.

Vinaigrettes are a type of salad, but they must be prepared with beets. It is recommended to season beets separately with vegetable oil before mixing with other products to preserve color. Vegetable vinaigrette. Boiled beets, carrots, potatoes cut into slices. Pickled cucumbers are cut into slices, onions - into rings or half rings, green onions - 1-1.5 cm long. Sauerkraut is squeezed out of the brine, and if it is sour, washed in cold water and chopped. All prepared vegetables are mixed, seasoned salad dressing or mayonnaise sauce. Place the vinaigrette in a salad bowl, garnish with carbed carrots, beets, cucumbers, lettuce, and sprinkle with herbs. You can add fresh or pickled tomatoes to the vinaigrette. You can add green peas (from 50 to 100 g) to the vinaigrette by reducing the amount sauerkraut or pickles. Vinaigrette can be prepared with meat, fish, mushrooms, herring cut into clean fillets, squid, etc.

Vegetable and mushroom dishes and snacks To prepare cold dishes and snacks from vegetables and mushrooms, use fresh, boiled, salted and pickled vegetables, mushrooms and herbs. Eggplant caviar. The stem of the eggplant is removed, then baked in the oven until done, cooled, cut lengthwise, peeled, and the pulp finely chopped. Finely chopped onions are lightly sauteed with vegetable oil, add tomato puree, eggplants and boil, stirring occasionally, until thickened. Season the caviar with garlic, ground with salt, vinegar and pepper. When leaving, sprinkle with finely chopped green onions. Caviar can be cooked without garlic.

Vegetable caviar Processed eggplants and zucchini are baked in the oven. Peel off the eggplants. Zucchini and eggplant are finely chopped or pureed. Finely chop the onion, cut the carrots into small cubes and saute until tender. Tomato puree is added before the end of sauteing. Fresh cabbage is finely chopped and stewed until soft. The prepared vegetables are mixed, simmered with constant stirring until thickened and cooled. The finished caviar is seasoned with vinegar, salt, ground pepper and knead well. If fresh cabbage is bitter, it should be scalded before stewing. When releasing, the caviar is sprinkled with finely chopped herbs.

Tomatoes stuffed with meat salad To prepare the salad, beef, vegetables, eggs are cut into small slices or cubes and seasoned with mayonnaise with the addition of “Yuzhny” sauce. Tomatoes prepared for stuffing are filled with salad, topped with an egg and sprinkled with finely chopped herbs. Tomatoes are also stuffed with fish salad, eggs and onions, mushrooms, etc.

Radish with butter or sour cream Radish is chopped into strips or slices, salted, seasoned with vegetable oil or sour cream. When leaving, sprinkle with herbs. You can cook radish with goose, duck or chicken fat. Some of the radish can be replaced with carrots.

Egg with mayonnaise and garnish The eggs are hard-boiled, cooled and peeled. cucumbers, fresh tomatoes, boiled potatoes and carrots are cut into thin slices. Half of the vegetables are seasoned with mayonnaise and “Yuzhny” sauces according to the norm. For this purpose, mayonnaise sauce is also taken in half the amount specified in the recipe. The seasoned vegetables are placed on a plate, halves of boiled, dried eggs are placed on top and the remaining mayonnaise sauce is poured over them. The dish is decorated around with lettuce, jelly and vegetables. You can serve the dish without a side dish of vegetables and jelly. In this case, the amount of vegetables is reduced by half.

Eggs, stuffed with herring Eggs are hard-boiled and shelled. Then the whites of the eggs are cut off a little from the sides and cut in half lengthwise. You can cut off the ends a little and cut the eggs crosswise into two parts, or cut off the slightly blunt end, place the egg on the cut part and cut two slices at the top on both sides at right angles, without touching a strip of white 7-8 mm wide. The egg in this case will resemble a basket with a handle. Carefully remove the yolk from all eggs. Peeled and finely chopped herring fillets are mixed with the yolk, rubbed through a sieve (a large amount is passed through a meat grinder), transferred to a pan with softened and well-beaten butter (or mayonnaise) and everything is thoroughly mixed until a homogeneous puree-like mass is obtained, which is seasoned with salt to taste. . Prepared eggs are filled with minced meat using a paper tube, a mesh of mayonnaise is made on top, and a bouquet of parsley is placed in the center of the plate or dish. Minced eggs can be prepared from sprat fillets and anchovies. In addition, the egg is stuffed with granular or chum salmon caviar (only part of the yolk is removed), as well as meat or fish salad. To prepare the salad, pickled or fresh cucumbers, tomatoes, boiled potatoes are cut into small cubes (3-4 mm), green peas, boiled or fried meat, poultry, sausage, fish, also finely chopped, are added and seasoned with mayonnaise or “Yuzhny” sauce.

The range of cold dishes and fish appetizers includes fish gastronomy and canned fish, jellied fish, fish with mayonnaise, fish with marinade, boiled fish with horseradish sauce, assorted fish, etc. Most cold dishes fish dishes served with a side dish (potatoes, vegetables) and sauce. Gastronomic products – in in kind and with a side dish. Cold fish dishes and snacks are served on trays, oval dishes, and in salad bowls, which are recommended to be cooled first. Olives are used for decoration (3-5 pieces per serving). The yield rate for portioned gastronomic snacks is 50…. 75 g. Cold fish dishes according to the main product - 30, 50, 75 g. (herring, sprat). Side dishes – 50, 75, 100 g. Sturgeon, stellate sturgeon are cooked in sections, beluga – in large pieces 40 -60 cm long, 10 -12 cm wide, sterlet - in portioned pieces. Partial fish (roach, herring, pike perch, catfish, bream, asp, carp, pike, crucian carp, rudd, silver bream, saberfish, glanders) are cooked in portioned pieces. The fish for stuffing is boiled whole. Fish served with mayonnaise, or for salads masked with mayonnaise, is sometimes poached. The fish, drenched in marinade, is lightly fried without much coloring. Cleaned herring fillets are soaked and stored in tea broth or milk.

Lightly salted fish (salmon, salmon, chum salmon) are washed and plated along the spine, the rib bones are removed, the skin is trimmed, and starting from the tail, cut into portions at an angle of 30 -45˚. Portioned pieces are placed on appetizer plates and garnished with a slice of lemon and herbs. When serving in multiple portions, lightly salted fish is placed on an oval dish or herring bowl, and portions are given beautiful shape(rolled up into a “rose” or laid in a ladder). Place lemon slices at the ends of the dish (the skins of the slices are folded in for stability), and sprigs of herbs are placed on the sides. The skin of balyk products is trimmed, the cartilage is removed, and the flesh is cut from the skin into thin wide pieces at an angle of 30 -45˚. Balyk products are served in the same way as lightly salted fish, garnished with lemon and herbs. Hot smoked fish (stellate sturgeon, sturgeon, sea bass, cod, omul, etc.) are cleaned of skin and bones, and sturgeon are removed of cartilage and portioned. Sturgeon are cut into portions of the established weight, at right angles. Portions are placed on snack plates or in multi-serve dishes, garnished with lettuce, fresh cucumbers, tomatoes, and can be served complex side dish from boiled vegetables, green peas, potatoes with mayonnaise. The fish is served separately with horseradish sauce with vinegar or mayonnaise. The crabs are placed in tartlets and covered with a mesh of jelly with mayonnaise or jelly. The sprat, peeled and freed from bones, are rolled into a ring and placed on boiled egg slices.

Canned fish is used as an independent cold snack, as well as for preparing snacks, sandwiches and cold dishes. Canned snack foods include fish in oil, fish in tomato, cod liver, and pates. Canned fish in tomato or own juice removed from the jars and dispensed in portions of the established mass along with sauce or juice in salad bowls or on snack plates, sprinkled with chopped green onions or chopped herbs on top. Canned food “Cod liver in oil” is removed from the cans, crushed, combined with chopped boiled eggs, finely chopped onions, seasoned with the oil in which the liver was located. The cooked liver is sprinkled with finely chopped green onions on top and served in salad bowls. Spicy-salted sprat, anchovy and herring are cleaned, removing the head and entrails, washed, placed on a snack plate or herring bowl with their backs to one side and garnished with circles or slices of boiled egg and finely chopped onion. You can serve canned fish with onions cut into rings. When leaving, canned fish is sprinkled with mustard dressing.

Granular and chum salmon caviar Caviar is placed in a caviar bowl on finely crushed ice. The caviar dish is placed on a pie or snack plate with a paper napkin. Finely chopped green onions, lemon, and butter is also served separately on a rosette, and on a pie plate - hot rolls, pies with fish or vizig, or wheat bread toast.

Pressed caviar Pressed caviar knead on a board, shape into a rectangle, square, rhombus, ellipse, triangle with a thickness of 0.6 -0.7 cm. And place it on a small dessert plate or tray. A circle or slice of lemon is placed on the right side of the caviar, and a sprig of parsley is placed on the left side. Serve separately chopped green onions, a slice of lemon, a piece butter.

Assorted fish The dish should include at least 3-4 types of fish products, for example, salmon or salmon, stellate sturgeon, hot smoked fish, sardines or sprats, granular or chum salmon, or pressed caviar. The assortment may also consist of sprats, balyk, various jellied fish. Beautifully sliced thin pieces various types fish gastronomy is placed on an oval dish or herring bowl, alternating in color. The assortment often includes caviar, which can be presented in tartlets or valovans from puff pastry. The assortment is garnished with fresh or pickled cucumbers, tomatoes, jelly figures (flurons), lemon slices and decorated with sprigs of herbs and lettuce. Mayonnaise or horseradish sauce with vinegar is served separately in a sauce boat.

Natural herring with potatoes and butter Prepared salted herring fillets are sometimes served whole, uncut, but more often they are cut crosswise or diagonally into pieces 2.5 wide. . 3 cm, place them on a herring tray in the form whole fish, attach the head (without gills) and tail; The sides are decorated with sprigs of greenery. Separately, boiled hot potatoes are served and a beautifully decorated piece of butter is served on the rosette. Herring with garnish. Pieces of herring fillet cut crosswise or obliquely are placed on seasoned vegetables cut into slices, and a side dish of potatoes, cucumber, carrots or beets, onions and eggs is beautifully placed on the sides. The herring is topped with mustard or vinegar dressing.

Chopped herring with garnish Prepared herring fillet, peeled apples, wheat bread soaked in water (or milk) and onions lightly sautéed in vegetable oil are passed through a meat grinder. The crushed mass is seasoned with vinegar, salt, pepper, vegetable oil and placed in the form of a whole fish. Sprinkle the herring with chopped egg and green onions, and garnish the sides with butter flowers, carbed boiled carrots, slices of fresh cucumber and tomato. Boiled fish with garnish and horseradish. Slices 1 - 1.5 cm thick are cut from the cooled, peeled section of boiled sturgeon fish. Garnish the fish with boiled potatoes, carrots, rutabaga, cucumbers, cut into small cubes, green peas, etc. The garnish is placed in bouquets and sprinkled with salad dressing. Horseradish sauce with vinegar is served separately. As an additional side dish, you can offer diced fish jelly. Prepared and decorated in the same way piece fish, but cook it in portions, cool and lightly dry before releasing.

Fish with mayonnaise One third vegetable side dish seasoned with a small amount of mayonnaise, place a portion boiled fish and fill it with mayonnaise from a paper envelope with a jagged cutout. On top of the dish you can decorate with crabs and sprigs of herbs, pieces fresh tomatoes, and place bouquets of vegetable side dishes around. For custom-made dishes, mayonnaise sauce is prepared with fish jelly in a 1:1 ratio, pour over the fish, decorate it and pour transparent jelly on top.

Jellied fish This dish can be prepared in two ways. First way. Portioned pieces of fillet of pike perch or other fish are boiled and cooled on a sieve. The broth remaining after cooking the fish is combined with broth from fish food waste and filtered. Place soaked and squeezed gelatin into the hot broth, dissolve it, cool the broth to 50. . 60 °C, introduce the guy, boil for 20. . . 30 minutes, season with salt and strain. Pour a layer of jelly 4 onto a baking sheet. . 6 mm and, when it hardens, place dried pieces of fish on it at intervals of 2 cm. They are decorated with boiled carrots, lemon, parsley, and crayfish necks, attaching decorations with jelly. After this, the decorated pieces of fish are cooled again, jelly is poured in (in a layer of at least 0.5...1 cm) and cooled again. Pieces of fish are cut out on a baking sheet so that the edges are corrugated, and the layer of jelly around the pieces of fish is at least 5. . 8 mm. Horseradish sauce with vinegar is served separately.

Second method The fish is prepared in a mold. First, make a “shirt” of jelly: place the mold in the refrigerator, cool it and pour warm (45...55 °C) fish jelly (lanspig) to the very edge of the mold. When a layer of frozen jelly 3. thick forms on the walls of the mold. . 5 mm, the mold is quickly removed from the refrigerator, wiped with a cloth, the unhardened part of the jelly is poured out, and the mold is put back in the refrigerator, allowing the jelly to completely harden. Decorations of brightly colored vegetables and herbs are placed on the jelly inside the mold, they are secured with jelly, then pieces of boiled fish are placed in the mold with the front side facing the jelly, leaving intervals between them. The molds filled with fish are placed in the refrigerator, filled to the very edge with semi-frozen but still liquid jelly and allowed to completely harden. Before release, the molds with filler are lowered to 3. . 5 s in hot water, remove from the water, turn over, holding it slightly inclined, shake and place the aspic on a round or oval dish. Horseradish sauce with vinegar or mayonnaise sauce is served separately.

Jellied pike perch (whole) The prepared pike perch is boiled, cooled in the broth, removed from the cauldron, dried well, transferred to a dish and decorated on the sides and back with various brightly colored vegetables, herbs, lemon, and crayfish tails. All decorations are glued using jelly. After this, the fish is filled with semi-hardened jelly completely or in the form of a mesh, using a pastry bag with a tube with a diameter of 1. . . 2 mm. Vegetable side dishes, diced jelly, and vegetables are placed in bouquets around the pike perch; pour over salad dressing. The sides of the dish are decorated with stars, crescents, and jelly triangles. Horseradish sauce with vinegar and mayonnaise sauce are served separately.

Stuffed fish (pike perch, pike) Fish prepared for stuffing is filled with minced fish pulp, bread, milk, sautéed onions, fat, and garlic. The fish is given the appearance of a whole carcass, wrapped in gauze, tied with twine at the head and tail, placed on the grill of a fish kettle and simmered with spices and seasonings until cooked (30...40 minutes). The cooked fish is cooled, cut crosswise into pieces and served. The fish can be placed on a platter in the form of a whole carcass, with a vegetable side dish placed in bouquets around it. Horseradish sauce with vinegar or mayonnaise sauce is served separately.

Crayfish snacks and non-fish seafood Prepared crabs, shrimp, squid, fillets scallop and other seafood are cut into thin slices crosswise, then placed in a heap in a salad bowl and sprinkled with mayonnaise. Crayfish in Russian. Live crayfish are washed, placed in boiling, highly salted water with roots, onions, dill and parsley stems, bay leaves and allspice. Cook them, stirring occasionally, until they turn red and a crack appears between the body frame and the neck (8-12 minutes). Cooked crayfish are cooled in the broth. They are placed in a mound and vegetables, spices, sprigs of parsley or dill are placed on top. Crayfish can be boiled in kvass or beer.

Salad of crabs, shrimps and crayfish necks. Boiled, cooled and peeled potatoes, carrots, rutabaga, as well as fresh tomatoes, pickled or fresh cucumbers are cut into cubes (6 mm) and green peas are added. One quarter of all vegetables is seasoned with mayonnaise and placed in a vase or salad bowl in a heap. Pieces of boiled crab or necks of shrimp and crayfish are placed on top, red side up, and the rest of the vegetables are placed around in neat bunches. Before serving, the vegetable side dish is topped with salad dressing.

Jellied shrimps Pour fish jelly (lanspig) into a mold or baking tray in a layer of 3-5 mm and allow it to harden. After this, they are beautifully placed on the jelly bright vegetables(carrots, tomatoes, parsley) and they are secured with lanspig. Boiled shrimp peeled from the shell, cut into slices, placed in molds without touching the walls, or on a baking sheet (at intervals), poured with fish jelly and cooled. Before release, the aspic on a baking sheet is cut into portions, and the molds are lowered into hot water for 3-5 seconds and the contents are transferred to a plate, dish or vase. When served on a platter, the aspic is garnished with bouquets of boiled and raw vegetables (carrots, rutabaga, potatoes, cucumbers, tomatoes, green salad, etc.). Mayonnaise sauce is served separately.

Oysters. Shells with clams are washed in cold water, the valves are separated with a special knife, the upper valve is removed, washed a second time in salted water, the flesh of the clam is trimmed at the place where it is attached to the shell and served on a napkin with pieces of edible ice. Squid. Squid fillets are cooked in the same way as for preparing hot dishes. Boiled squid is chopped into strips. After this, they can be served with mustard dressing, under a red marinade, added to vinaigrettes and salads, or made into aspic. Lobsters and lobsters. These large marine crustaceans are boiled, the flesh of the necks and claws (of lobsters) are removed. You can serve them with mayonnaise. When serving at a banquet, the shell of a boiled lobster is placed on a dish, the neck, cut into slices, is placed on it, and the chopped claws with the pulp are placed next to it. Mayonnaise is served separately. Lobster is processed, cooked and served in the same way as lobster.

Seaweed salad: Raw carrots are grated on a coarse grater, apples and cucumbers (salted or fresh) are chopped and everything is mixed with chopped boiled or canned seaweed. The salad is seasoned with salt and topped with sour cream or mayonnaise. You can make vinaigrettes with pickled seaweed, fish salads, serve it with mayonnaise, add mushroom or vegetable caviar, or chopped herring.

Preparing cold meat dishes For preparing cold meats meat dishes and snacks use gastronomic products (ham, sausage), cooked meat products (beef, pig, veal, pork, lamb, poultry), fried foods(beef, veal, pork, poultry, game, rabbit), as well as by-products from the meat of large and small livestock, which are boiled (tongue, heads, legs, ears of large and small livestock) or fried (liver).

To prepare boiled meat, use various large-sized semi-finished products weighing 2-3 kg; for fried meat, use tenderloin, thin or thick edge, veal, pork, and lamb hind legs. Lamb fat has high temperature melting, so cold dishes and snacks are rarely prepared from it. Boiled and fried meat is cooled. Store at 2... 6˚C for 12 hours, peel and cut before serving. All cold dishes of meat and meat gastronomic products are served with side dishes of vegetables or pickled fruits. Horseradish sauce and mayonnaise are served separately with dishes.

Yield standards for the main product of cold meat dishes and snacks - 75 g. Boiled pig - 100 g. Liver pates, game or poultry, meat in dough - 30; 100 g Jelly – 100; 150 g per serving Side dishes - 50; 75 Sauces – 25; thirty;

Ham with side dish. The cleaned ham ham is cut into 2-3 thin wide slices per serving, placed on an oval porcelain dish, and fresh or sliced slices are placed on the side. pickles, fresh tomatoes cut into slices, green canned peas, finely chopped jelly. Decorate with lettuce leaves or parsley. Horseradish sauce with vinegar, mayonnaise or mayonnaise with gherkins are served separately. Any cold fried or boiled meat is also served. You can add diced meat jelly as a side dish.

Assorted meats. Typically this dish includes 3-5 types of different meat products (roast beef, roast veal, ham, fried chicken, fried pork, roast duck, boiled tongue, smoked sausage). The assortment can include Stolichny salad, placed in vol-au-vents, meat salad in tartlets, stuffed chicken (galantine). The assortment is served on an oval or round porcelain dish.

Fried poultry and game. Small chickens, hazel grouse or partridges are served whole or cut in half along the carcass near the keel bone, and the legs are separated from large birds and part of the fillet is cut into wide thin slices. The legs are cut into several pieces, placed on a dish, thinly sliced fillet is placed on the legs in a fan-shape, and garnishes (cucumbers, gherkins, fruits, salad and meat jelly) are placed around them in bouquets. Mayonnaise sauce with gherkins is served separately.

Chickens and game with mayonnaise. Removed from the bones and cleaned, chicken or game fillet is poached and cooled. Boiled carrots, potatoes, pickles and boiled green peas, cut into small cubes (5-6 mm), are seasoned with mayonnaise and placed on a dish. The poultry fillet is laid out on top, the scalloped cornet is covered with mayonnaise, decorated with brightly colored vegetables, and the rest of the vegetable side dish is arranged in bouquets around it.

Stuffed chicken (galantine). The prepared but undressed chicken is placed on the breast, the skin and flesh are cut lengthwise above the spine and the skin and flesh are carefully cut off in one layer. The pulp is carefully removed from the skin, frame and legs. The fillet is cleaned of tendons and films, beaten and placed in the middle removed skin. A dumpling mass is prepared from chicken and veal or lean pork, seasoned with salt, pepper and, if desired, grated nutmeg. Then add scalded and peeled whole pistachios, lard cut into small cubes (5-6 mm) and boiled tongue. Transfer the chicken skin and fillet to a wet napkin. The minced meat is placed lengthwise on the skin and fillet, the skin is completely wrapped in the form of a roll or carcass, the roll or carcass is rolled tightly into a napkin, and the ends of the napkin are tied with twine.

Then the chicken is dipped into a broth cooled to 60-70°C (cooked from bones, films and tendons of chicken and veal) and boiled for 60-90 minutes at a low boil. The cooked stuffed chicken is taken out onto a sheet, slightly cooled, unfolded, the napkin is cleared of protein clots with the blunt side of a knife, the chicken is placed back on the napkin, wrapped tightly, the ends are tied, cooled and placed under light pressure. If the chicken is served whole (to order), it is cut and folded into a carcass, decorated with vegetables and herbs, filled with transparent jelly and served. Before serving, the chicken is cut in portions crosswise into pieces 0.5 cm thick and laid out on an oval dish; a vegetable side dish is placed in bouquets next to or separately in a large salad bowl. Mayonnaise sauce with gherkins is served separately.

Cold roast beef Roast beef is cut into thin pieces across the grain, 2-4 pieces per serving, and placed on a dish. On the right side there is a side dish of boiled carrots and potatoes, diced, cucumbers cut into slices, tomato slices and salad red cabbage. Meat jelly, finely chopped pickled fruits, and sliced horseradish are also used as a side dish. The dish is decorated with lettuce leaves and chopped horseradish. In a gravy boat you can serve mayonnaise with finely chopped gherkins or horseradish sauce with vinegar.

Liver pate. Finely chopped lard, add chopped vegetables (onions, carrots), fry again, add diced liver, at the end of frying, sprinkle with ground black pepper, fry until tender, cool slightly and pass it with vegetables 2-3 times through a meat grinder with a fine grid. . The resulting mass is thoroughly kneaded and combined with butter or melted fat. poultry, broth or milk. All this is thoroughly mixed again. When serving, shape into a fish, square, bar, sprinkle with chopped egg and herbs. The pate can be decorated with a “flower” of butter or a grid of mayonnaise.

Jellied dishes For jellied dishes, a concentrated meat broth is prepared, which is clarified with a mixture of finely chopped meat, egg whites and chopped roots (carrots, onions, parsley). Add soaked gelatin to the clarified broth and heat until completely dissolved. There are two methods of preparing meat aspic dishes. Method 1: For mass cooking, pour a thin layer of jelly onto a baking sheet or tray and, when it hardens slightly, place chopped meat products on it (boiled tongue, fried or boiled meat, boiled poultry or a pig). Decorate with herbs, boiled and fresh vegetables, lemon, boiled egg. The decorations are fixed with cooled jelly, and then the dish is poured with a layer of 0.3...0.5 cm. When the jelly has hardened, portions are cut out so that there is a layer of jelly of 1...1.5 cm around the meat products.

Method 2 – To prepare aspic in molds for 1-2 servings, pour layer 2 of jelly onto the bottom of the molds. 3 cm, let it harden. Then the products for decoration and thinly sliced meat products are placed, everything is poured with jelly and cooled. Dishes can be used with a side dish of boiled and fresh vegetables and with horseradish sauce.

Jellied pig. A young pig is scalded, the hair is removed, dried, rubbed with flour and singed (especially around the nose, eyes, ears and between the legs). Then the belly and breast are cut and the entrails are removed. The cleaned pig is washed in cold water, laid on its back and with a large knife the interscapular part of the spine and the pelvic bone are cut along half their height. After this, the piglet is poured into the fish kettle cold water for 6-8 hours, changing it after 2 hours and washing the piglet first each time.

Before cooking, rub the skin of the prepared piglet with lemon (or diluted citric acid), lay it on its back on a napkin and tie its ends at the front and hind legs, put it in a fish pot, fill it with cold water and set it to cook. As soon as the water boils, reduce the heat and cook the piglet for 1-2 hours at a water temperature of 90-95°C. When the finished piglet is pierced with a needle to the bone of the spine between the front legs, colorless transparent juice should appear.

The cooked piglet is cooled in the broth (but to keep the skin white, it is better to transfer it to salted cold boiled water With edible ice), then cut along the spine in half and crosswise into portions. On a large oval dish, place a heap of seasoned potato salad. Then the chopped pieces are placed on the salad so that it looks like a whole pig. Each piece is decorated with slices of eggs, pieces of vegetables, and herbs. After this, the pig is filled completely or in the form of a mesh with transparent jelly and cooled. Bouquets of vegetable side dishes and jelly, chopped into cubes, are beautifully placed on the sides. Horseradish with sour cream is served separately. The pig can be poured into individual portioned pieces or served unfilled in the same way as ham with a side dish.

Seasonings Cold meat dishes are served with mayonnaise sauce and sauces based on mayonnaise (Tatar, mustard, ravigot), sauces prepared with sour cream (horseradish sauce, mustard sauce), as well as sauces based on fruits and their products (Cumberland, lingonberries with horseradish).

Questions to reinforce the material studied. Name the classification of cold dishes and snacks. List the types of sandwiches and the products used to prepare them. What are the deadlines for the sale of cold dishes and snacks?