– Coat the eggs with warm water for 5-10 minutes, treat them with 2% soda solution and disinfect for 5 minutes in 0.5% chloramine. Rinse well in running water
– Soak the gelatin in cold water (water/gelatin ratio 6:1) and let swell until the grains are transparent. Put in a sieve or gauze
– Strain the bouillon, warm up to 100oF (40oC), combine with the swollen gelatin, bring to boil and cool to room temperature
– Carefully break the lower part of the eggs, pour the content into a separate dish, rinse the shells well not crushing them
- Place the shells vertically in a dish, fill with the meat jelly for ¼ and cool
– When the jelly cools down, put into the shell some meat slices, greens, 2-3 cranberries and coat fully with the meat jelly
- Cool the jelly, shell, put the egg-shaped jellies in a dish and decorate with the greens
– Serve the sauce, horse-radish with vinegar separately
