What name is given to a savoury jelly made with meat stock, used as a mould for meat, seafood or eggs?
Meat-jelly Festival the frog which, the legend says, was still blinking. This gave rise to the expression “blinks like a frog in the Miskolc meat jelly”, referring to a glazed look of dumbfounded surprise. After the incident the story was dispersed in the form of postcards and gifts all over the country. Kocsonya is a traditional cold meal which can be found in many European nations' cuisine. The recipe appears in the oldest cookbook, written in France in 1395. Kocsonya is a Hungarian meat jelly similar to aspic that is served as a chilled main course. It is traditionally made from pork
Savarin mould Savarin mould The savarin mould is a large ring shaped mould, designed originally with an accompanying gâteau recipe in mind. It was created by the Julien brothers, Parisian pastry chefs who owned Julien Frères, a respected pastry shop in Paris in the mid 19th century. The name Savarin is given in honour of Jean Anthelme Brillat-Savarin, the famous French gourmet, who gave Auguste Julien the recipe for the rum syrup used in the original Savarin Gâteau. In modern times, however, the moulds are used for many preparations, sweet and savoury, including meat, seafood, and vegetable dishes, as well as cakes,