Jellied fish is one of the most popular festive dishes... It became known even before the appearance of gelatin. In order for the dish to freeze, the broth on fish bones and scales was first boiled for a long time, and then thoroughly filtered. The jellied one itself looked very beautiful - it was layers of figuratively chopped vegetables, herbs and fish, and broth between them. It would seem strange, but the recipe for jellied fish without gelatin is in great demand. And one of the most interesting cooking methods is aspic from fish with tomato juice.

Recipes in collection: 46

Soak gelatin in 1 tbsp of broth and leave for 40-60 minutes. Drain the shrimps from the brine and dry. Heat the soaked gelatin over low heat until it dissolves, without letting it boil and mix with the rest of the broth. Put 1 tablespoon of caviar at the bottom of the bowls, pour the broth, put in the refrigerator, and allow to harden. Put shrimps on a layer of caviar, pour broth ...

Boil the fish and shrimp on a steam Clean it from the skin and bones, if not fillet, break it into pieces Dissolve the gelatin and add it to the broth, mix the Sauce mix all the ingredients and adjust to the taste. On top of a sprig of dill We put ...

Cut the champignons in half, chop the greens finely, cut the Bulgarian pepper into cubes according to the number of meshes in the mold (I have it silicone, it's easier to get out of it); Put mushrooms and peppers in cells (see photo); 1 tbsp dissolve gelatin in water (heat in the microwave and stir completely), add salt to taste and herbs; Fill with the received ...

Prepare all types of fish. Peel off the scales, remove the bugs and the upper protective layer from the sturgeon. Remove the gills and eyes from the heads. Rinse the fish cold water... To a saucepan, fold the heads, tails, fins and backbones, pour cold water over the finger above the fish. Bring to a boil, carefully remove the foam, add the roots, the onions in the peel, ...

I had gelatin, which does not need to be pre-soaked, if yours is not so, then soak it in six times the amount of boiled water until it swells. We pass the fish fillet through a meat grinder twice (I did it using a blender). Add the bread soaked in milk, again pass it through the meat grinder twice (I also added green tea). Ground meat...

It all started with the fact that I decided to cook the fish soup. I took out of the freezer a set for broth, pike perch fillet, and then it dawned on me that these were not only products for fish soup, but also for jellied fish. The combination of these two words makes me think that either this fish is disgusting, or strychnine. I was so carried away by the process of preparing these dishes that ...

We put fish heads, tails in a saucepan (after removing the gills and rinsing well with water), fill it with water, bring to a boil, remove the foam, put salt, pepper, carrots and onions and cook with an open lid over low heat (so that it puffs a little) for a couple of hours ... We filter the broth and get such an unsightly picture - dark broth, but ...

1. Pour gelatin into 1/2 cup of cold boiled water, leave for 20-30 minutes to swell, then dissolve in a water bath. Bring the broth to a boil, salt and pepper to taste, add 2/3 of the gelatin and boil for 1-2 minutes, not letting it boil. 2. Cut the tomato into thin strips, the olives into thin slices. 3. In minced fish add an egg, ...

Peel fish scraps from scales, rinse the fish. Fold into a saucepan and cover with cold water about 1.5 liters. Put on gas as it boils, remove the foam. Peel the onions and carrots, add to the fish. Also add pepper, salt to taste. Cook for about 30 minutes over medium heat. Soak gelatin in water to swell. Remove the fish from the pan with a slotted spoon, a little ...

From the fish waste (I had the head and tail of the salmon in the freezer), cook the broth, salt it well. Disassemble the fish into small pieces, freeing it from the bones. Finely chop the cucumbers and peppers (I already had it peeled without seeds and skin). Stir the fish and vegetables carefully, place in the prepared form. Pour 2 cups of broth, add ...

We clean and gut the pike perch, cut it into portions, put it in a saucepan, fill it with water so that it only covers the fish, bring it to a boil, reduce the heat and boil for 5 minutes - drain the water, fill it with fresh clean water. On the small fire bring to a boil, or rather, the water should not boil, small bubbles should rise from the bottom, ...

I put sprigs of fresh dill, parsley in the pan, Bay leaf, black and pink peppercorns, dried celery root and parsley root. Cut the fish into pieces (with skin and bones), put in a saucepan. Fill with cold water (1.5 liters) and put on fire. After boiling, add salt, reduce heat and cook for 20 minutes ...

Soak the gelatin in cold water Boil a piece of trout for 15-20 minutes, adding salt, pepper and bay leaf Put halves of tomatoes, lemon slices and olives in the form, pour the diluted part with gelatin fish broth and put in the freezer for 10-15 minutes to solidify Break the trout into small pieces with a fork until mushy ...

Prepare the sauce: mix honey, vinegar, olive oil. Add salt and pepper to taste. Boil seafood in salted water with the addition of bay leaves, cloves, peppercorns. Peel the shrimps. Use the mussels and shrimps whole, cut the squids into half rings. At the bottom of the mold, put a sprig of dill, all the prepared seafood ...

Cut the fish fillet into portioned pieces, cook with the addition of onions, bay leaves and salt. Chill the finished fillet. Cut the crab sticks. Boil the carrots and cut into slices, cut out the hearts with cookie cutters. 2 tbsp. l. dissolve gelatin in fish broth according to the instructions, 1 tbsp. dissolve gelatin in tomato juice In the form ...

Pour salmon with water, bring to a boil, salt, add a bag of "mixture". Simmer until tender. Cool to room temperature in a saucepan. Then take out the salmon fillet, disassemble it into its component parts, mix with chopped dill with meko. Strain the broth. Pour gelatin with 2 glasses of broth and leave for 40 minutes. After this ...

Boil 0.6 liters of water with allspice and onion (do not cut), put in broth fish fillet and simmer for 10 minutes, season with salt to taste. Shortly before the end of cooking, pour in the juice of 0.5 lemon. Cut the second half of the lemon beautifully for decoration. Cool fish in broth, remove. Throw out the onions and peppers. Strain the broth. Dilute gelatin ...

Boil the seafood separately for a short time (3-5 minutes), let cool and peel (shrimp). Cut the squids into thin strips. Soak gelatin in a small amount of broth, then dissolve over low heat and strain into the rest of the broth. Chop lemon and pepper at random or cut out curly. Put the lemon on the bottom of the mold, put ...

Add vinegar, swollen gelatin, salt and sugar to the finished fish broth, heat over low heat until the gelatin dissolves. To the bottom silicone mold pour a thin layer of fish broth and put it in the refrigerator to freeze. Cut the herring into fillets, peel them. Cut the fillet halves lengthwise into 2 parts. Roll each half into a roll, ...

Pour gelatin with cold boiled water (6 tablespoons) according to the instructions, let it swell. In a water bath, heat until it is completely dissolved. Dilute "Vegeta" in 600 ml. water, combine with gelatin, squeeze out a little lemon juice. Fish (I have cod; I usually cook with pike perch, but now I could not find it, not in season) cook in a double boiler ...

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If you love seafood, then by all means you have crown recipes that can often be prepared, but there are also those that are reserved for a special occasion, today I want to tell you just such an option - I propose to cook aspic from seafood. My guests are very fond of aspic, often I cook several large dishes, and believe me, not a drop remains after the celebration. For the recipe, you can use various seafood- fish, squid, mussels, octopus, scallops, shrimps, etc. Before preparing the aspic itself, I propose to blanch the seafood for a couple of minutes, then sprinkle with lemon juice and season with a spoon olive oil, add spices to taste, chop olives or olives if desired. Such seafood, which will already have a pleasant slightly pickled taste, looks great in ready-made aspic. I have described for you detailed recipe cooking with a photo. Also see how to cook.

- seafood - 300 g,
- vegetable broth - 1 glass,
- gelatin - 1.5 tsp,
- sweet pepper, lemon, dill - for decoration,
- salt, pepper - to taste.

How to cook from a photo step by step

The first step is to prepare the broth - if desired, you can use vegetable broth or fish broth - whichever you prefer. It is imperative to adjust the taste of the finished broth - season well with salt and ground pepper.




Introduce a portion of gelatin into the warm broth, replace with agar-agar if desired. Stir the gelatin with the broth, leave aside for 5-7 minutes, then mix the gelatin and the broth well again.




Arrange ready-made seafood in a deep large plate. Our version uses octopuses, squids, shrimps, mussels. If you don't want to pre-marinate the seafood, you can just boil it a little.






Scatter some chopped sweet peppers on top of the seafood; it goes well with seafood delicacies.




Cut a slice of lemon into small slices, scatter over the seafood, add a few sprigs of fresh dill if desired.




Pour the broth set aside over the seafood.






Seal the plate cling film, put in the refrigerator for 6-8 hours, until completely solidified. That's all, after a while you can serve aspic to the table. I'm sure you will like it too

I took the idea of ​​the recipe and the name from Oksana Uzun's book "Russian Cuisine", slightly changed it to my liking, and this is what happened. If you love jellied fish and you like the beautiful design festive table then welcome.

Ingredients for "Sea Aquarium Jellied Cocktail":

Nutritional and energy value:

Recipe for "Sea Aquarium Jellied Cocktail":

First, cook the fish broth. This time I had it ready. For fish broth and aspic, I prefer red fish (but you can choose any to your taste). To cook the broth, take a large piece of fish (250-300g), pour 1 liter of water, add 1 bay leaf, 1 onion, 1 clove of garlic. I definitely add spices for fish and seafood (in the picture). Simmer over low heat for 40-50 minutes. Salt and pepper to taste. We filter the broth, and cut the fish into large pitted pieces.

Cooking seafood. We take boiled-frozen Seafood Cocktail... Additionally, I also take 1 squid and several large shrimps. Pour the cocktail with spices with boiling water for 1-2 minutes, but do not cook, otherwise all the components of the cocktail will decrease in size several times.

Pour gelatin with cold boiled water in the proportions indicated on the package. Leave on for 30 minutes to swell. Gelatin comes in different consistencies, so to ensure solidification, you must strictly follow the directions on the package. A 15g package was enough for me. When the gelatin swells, pour it into the hot broth and, without bringing it to a boil, wait for complete dissolution.

Cut the eggs into slices, the lemon into slices. Our olives and olives will play the role of pebbles.

Let's start assembling our aquarium. At the bottom of the semicircular container, first put the dill (algae), eggs and lemon slices cut into circles on the sides, and we also lay out some of the fish and seafood. Fill with jellied broth and send to the refrigerator until it solidifies.
Then we spread the second part of fish and seafood, as well as olives and olives, fill with the remaining broth and send to the refrigerator.
Pouring twice a day must be done so that there is more jelly in the dish.

Squid, shrimp, octopus and other seafood today for most Russians is no longer an overseas delicacy, but an affordable basis for a day of many delicious and healthy dishes... Jellied seafood is an easy-to-prepare, but at the same time spectacular and elegant cold appetizer with an interesting taste, which will certainly become an adornment of any feast.

General cooking principles

The basis of the dish is pre-prepared (peeled and boiled) seafood. To them, at the request and taste of the hostess, pieces of boiled or fresh vegetables or greens. The prepared ingredients are laid out in plates or portion molds, after which they are poured with broth with the addition of gelling components and left in the cold until completely solidified.

To prepare the filling for aspic with seafood, you can take absolutely any seafood - shrimp, squid, octopus, scallops, mussels, lobster, crayfish, oysters, crab meat and even caviar. If you add fish to the dish as a filling, then you should use boneless fillets of red or fatty white fish - with it, the taste of the dish will turn out to be as rich as possible. For the base of the snack, both fresh boiled and lightly salted fish are suitable.

For the preparation of broth, it is better to use vegetables, poultry, seafood or fish with a low fat content, because the fatty varieties of the broth turn out to be unclear and opaque, which significantly spoils appearance dishes. If, nevertheless, you want to make aspic from fatty fish broth, after boiling the liquid should be filtered through several layers of gauze. To improve the taste, various spices are added to the broth, and gelling components (gelatin, agar-agar or pectin) are added to quickly solidify.

Serve such cold appetizer can different ways- in one large plate, cut into portions and garnished with herbs, or in separate small tins. Eggshells, glasses, low glasses, muffins, cocotte makers, etc. are often used for original serving. beautiful dish, while saving a little food.

When serving seafood aspic, you can supplement with horseradish, various sauces, lemon juice. It is appropriate to put some olives, fresh herbs, slices of lemon or lime on a plate with such an appetizer - these products will not only decorate the main dish, but also successfully emphasize its original taste. The shelf life of aspic with seafood is 1-1.5 days, provided that the temperature is maintained from 2 to 4 ° C below zero, so you should not cook such a dish for future use.

Seafood Jellied Recipe

Before forming the finished dish, all ingredients are brought to full readiness- seafood, vegetables, eggs are boiled, and greens are soaked in salt water or boiled over. It is recommended to cook seafood for no more than 5 minutes, since with a longer cooking, the most tender sea meat becomes tough and tasteless.

• Time: 1 hour 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 91 kcal / 100 grams.
• Cuisine: European.
• Difficulty: easy.

The broth for such an exotic jelly is prepared with the addition of fragrant roots and spicy spices what taste ready meal acquires an unusually pleasant, maximally pronounced shade. To make the appetizer more beautiful and appetizing, you can add a little to the broth during cooking onion peel or turmeric powder.

Ingredients:

• fresh frozen fat mackerel - 1 pc .;
• frozen squids - 250 g;
• parsley root - 30 g;
• celery stem or horse - 30 g;
• carrots - 1 pc.;
• olives - 5-6 pcs.;
• leaf parsley - 1 branch;
• bay leaf - 1-2 pcs.;
• allspice - 2-3 pcs.;
• salt to taste;
• gelatin - 3 tbsp. l .;
• water - 1.4 liters.

Cooking method:

1. Defrost mackerel, gut, wash thoroughly. Leave the skin and bones, divide the fillet into 5-6 large pieces.
2. Pour the prepared fish with cold water (1.4 liters), put on medium heat, bring to a boil. In the process of heating the liquid, remove the foam from its surface.
3. After boiling, send carrots, celery and parsley root into the fish broth, peeled and cut into thick circles, put salt and spices in the broth. Simmer for 15-20 minutes until the vegetables soften.
4. Peel squid carcasses, free from protein films, cartilage. Send whole to the fish pan. Boil on low heat for 4-5 minutes, then turn off the fire, and leave the broth with pieces of seafood and vegetables under the lid until it cools completely.
5. Soak gelatin in 50 ml of cold water, let it swell. Then dissolve the gelatinous lump in a water bath.
6. Remove fish, squid, vegetables from the cooled broth using a slotted spoon. Strain the liquid through cheesecloth, add a gelatinous mass, stir thoroughly.
7. Remove the skin from the pieces of mackerel, remove the bones, disassemble the fillet into thin fibers. Cut the squids into thin shavings.
8. Put boiled pieces of root vegetables, rings of olives on the bottom of a wide flat container. Spread fish fibers, squid shavings, parsley leaves on top.
9. Gently pouring the broth in a thin stream, cover the fish-vegetable "filling" with liquid. Refrigerate for 5-6 hours.
10. Before serving, cut the ready-made seafood jellied into portions, put on a flat plate covered with lettuce leaves. Decorate to your liking.

From sea cocktail

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 88 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

To prepare such a dish, you can use both a frozen seafood set and a ready-made seafood cocktail, which is sold in canned food. With the second option, there is less hassle, and the taste of the dish does not change at all from this. Halves of quail eggs, bright straws of paprika and translucent lemon slices, which are used to decorate aspic in the process of its preparation, give a special zest to the appetizer. They also improve the taste of the finished dish, make it richer and more interesting.

Ingredients:

• frozen seafood cocktail - 0.7 kg;
• onion - 1 pc .;
• celery root - 1 pc .;
• bay leaf, cloves, black and allspice peas - 1 pc.;
• soy sauce- 2 tsp;
• Apple vinegar- 1.5 tbsp. l .;
• lemon - ½ pc.;
• sweet red pepper - ½ pc.;
• quail eggs - 8-10 pcs.;
• gelatin - 2 tbsp. l .;
• water - 1 l;
• salt to taste.

Cooking method:

1. Put a whole peeled onion, celery root, spices in a saucepan. Pour in water, boil the broth.
2. At the end of cooking, dip the prepared seafood cocktail into the boiling liquid. Boil over low heat for 8 minutes. Remove the seafood on a plate with a slotted spoon, and strain the broth thoroughly.
3. Add soy sauce, apple cider vinegar, salt to taste into the broth. Add gelatin, previously soaked in cold water and dissolved in a water bath.
4. Quail eggs hard boil, cool, peel.
5. Bell pepper cut into thin strips, lemon into thin slices.
6. Put lemon slices on the bottom of small salad bowls or muffins, and put seafood on top.
7. Then arrange in two egg halves and a few straws of pepper.
8. Carefully pour the prepared broth into the contents of the molds. Take out in the cold until it hardens completely.
9. Before serving, turn the forms upside down, remove the aspic on a flat plate, decorate at your discretion.

Shrimp

• Time: 25 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 86 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

If you want to cook an elegant and tasty aspic from shrimp according to an express recipe, you first need to boil the shrimp and carrots, make a broth from a cube, thicken it with gelatin, and then simply pour the prepared products with liquid and keep in the cold for a couple of hours. For a more elegant dish, you can put in a plate in addition to shrimp and carrot pieces canned peas or corn, garnish with parsley leaves.

Ingredients:

• frozen shrimp - 0.5 kg;
• carrots - 1 pc.;
• canned peas - 100 g;
• fresh parsley - a small bunch;
• chicken broth cubes - 2 pcs.;
• water - 1.2 l;
• instant gelatin - 2.5 tbsp. l .;
• salt, spices - to taste.

Cooking method:

1. In separate saucepans, boil the carrots and shrimps, adding salt and your favorite spices to the liquid.
2. V hot water dilute bouillon cubes, add gelatin, stir thoroughly until the gelatin granules are completely dissolved.
3. Put shrimps, carrot cubes, peas, parsley leaves in wide low glasses or small molds.
4. Pour with broth, refrigerate for 4-5 hours.

With red fish

• Time: 55 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 90 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

Exotic seafood jelly with added red fish makes an excellent addition to the holiday table or a great idea for a healthy low-calorie dinner. The main thing is to strain the fish broth well, otherwise the appetizer will not turn out very appetizing in appearance, although its taste will remain at its best.

Ingredients:

• salmon fillet - 350 g;
• shrimp - 200 g;
• squid - 200 g;
• gelatin - 20 g;
• water - 1 l;
• salt, spices - to taste.

Cooking method:

1. Peel the salmon, boil in salted water for 20 minutes. Remove from liquid, remove skin, remove bones. Disassemble the finished fillet into fibers.
2. Peel the shrimps, put them in boiling water, boil for 5 minutes.
3. Put the squid rings in a saucepan, add water, add a little salt. Put on medium heat and bring to a boil. Remove from heat immediately.
4. Combine decoctions of two products, strain through several layers of cheesecloth, add salt and season to taste.
5. Pour a little broth, cool, dilute the gelatin in it, leave to swell. Then add the gelatinous lump to the remaining warm broth and stir thoroughly.
6. Put pieces of boiled cooled salmon in a low form for making aspic, cover with broth.
7. Then arrange the squid and shrimp rings, pour over the broth again. Put in the refrigerator until it hardens completely.

With mussels and shrimps

• Time: 45 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 92 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

A spectacular and elegant portioned appetizer - aspic with shrimps and mussels - can often be seen in photos in culinary magazines. The dish is made using as molds for aspic coffee cups or small glasses. In order for the ready-made seafood jelly to be easily separated from the walls of the mold, it should initially be lined with cling film.

Ingredients:

• small shrimps - 200 g;
• mussels - 200 g;
• canned corn - 2 tbsp. l .;
• pitted olives - 10-12 pcs.;
• red caviar - 5 tsp;
• onion - 1 pc .;
• parsley root - 1 pc .;
• lemon juice- 1 tbsp. l .;
• water - 1.2 l;
• gelatin - 18 g;
• salt - 1 tsp (no top);
• spices to taste.

Cooking method:

1. Peel the seafood, put in a saucepan. Add peeled onion, parsley root, salt, favorite spices. Cover with water, bring to a boil. After boiling, cook for 15 minutes.
2. Pour gelatin with cold water, let it swell.
3. Add lemon juice to the hot broth, lower the gelatinous lump, stir until completely dissolved.
4. Cover small tins for aspic with cling film, put half a teaspoon of caviar on the bottom of each.
5. Then spread the boiled seafood mixed with bright corn grains and thin rings of olives.
6. Pour over cooled broth, refrigerate for 5-6 hours.

Video

Step 1: cook the carrots and shrimps.

In addition to shrimp, in our aspic, all the other ingredients are absolutely ordinary. That is, this boiled carrots, canned green peas and greens. It will take more time to cook - so the first thing put the carrots to cook. For this dish, it is advisable to choose strong and large carrots. We peel it, rinse it thoroughly under running water and fill it with a couple of glasses of cold water in a saucepan. If the carrots won't fit in the saucepan, divide them in half. Then add half a teaspoon of salt and set over medium heat. As soon as the water boils, we reduce the heat. Open the lid and cook for 10 minutes... You need to cook until ready, while the carrots should not be boiled.
We do a little differently with shrimp. First bring the water to a boil, then lightly salt and pour the shrimp into boiling water over medium heat. You can do it right without defrosting. Just keep in mind that if pre-defrosted shrimp boil for three to five minutes, then frozen - from five to eight. The main criterion for evaluation is color.- if it takes on a more intense pink hue, then the shrimps are cooked. Drain the finished carrots and put them to cool on a board, and put the shrimps in a colander and let the water drain. Shake it a couple of times so that no excess liquid remains. Now we proceed to the broth.

Step 2: prepare the broth and the jellied dish.

Now we need to cook the jelly broth. I don't think it's necessary to tell how to cook broth from chicken or vegetables. The main thing is that the broth is rich and rich. Five minutes before the start of preparation, I advise you to pour a little broth into a cup or deep plate. This part must cool down so that it can be dilute the gelatin. For 30 gr. gelatin, 200 ml of chilled broth will be enough. Pour gelatin into a bowl with chilled broth and stir constantly. He has the nasty property of sticking to the walls of the glass. You can even beat with a fork, as we beat eggs for an omelet. While we stir the gelatin, heat half a liter of broth over the fire. After 5 minutes of stirring, the liquid must be filtered through cheesecloth. in the main part of the broth. To do this, pull the gauze over the surface of the dish and drain the gelatin. Turn off the fire, of course, under the broth, and stir the broth for a minute or a half. We moisten the form or dishes in which you will make aspic with cold boiled water and you can proceed to the main stage! Step 3: lay out the shrimp aspic. Greenery rinse thoroughly under running water and disassemble into twigs or leaves... Pour the future jelly into the jellied form so that the thickness of the jelly is no more than 2 cm. We spread the leaves of greenery beautifully around the perimeter of the broth. Then we cut the carrots into circles and put them in the same way. Next, lay out the peas and shrimps. And fill it with the rest of the broth. We send to the refrigerator for 4 hours, at least.

Step 4: serve shrimp aspic!

Before serving, the aspic should be nicely laid out on a serving dish. After all, it turned out to be very beautiful and everyone should see it! To do this, you can pry the frozen mass with a spatula, put a plate on the mold, and turn it over. The filling will be on the platter, and the former bottom will sparkle very colorfully! Bon Appetit!

While decorating the aspic, you can use a little trick: when the aspic is cut, the guest may get half a shrimp, carrot, and so on, but we can make sure that each guest has a full portion! To do this, at the stage of decoration, mark out the territory of the aspic for yourself and, in accordance with an impromptu grid, lay out the products, keeping a small distance between the groups of ingredients. At the end of the installation, the jelly will already be "lined up" for you, you will only have to cut the aspic into portions when ready!

Consider carefully the choice of gelatin. The pack should not have yellow streaks or oily stains, and the expiration date should not come to an end! Bad gelatin can ruin the flavor of the entire dish.

During the dilution of gelatin, many culinary experts advise adding a drop of lemon, then the gelatin will harden more intensely.

After adding gelatin to the bulk of the broth, to achieve greater transparency, you can strain it again, but the whole broth through another cheesecloth.

As a form, you can use not only dishes, but also patterned forms for baking muffins or pies.