Zalovnoye s Solonine (zah-lohv-nois soh-law-neen), a delicious dish of Russian origin, makes a superb dinner party dish served with green salad and mustard.
1×3 lb. salt beef
3 carrots, scraped and sliced
2 medium-sized onions, thinly sliced
4 dill sprigs
6 black peppercorns
3 pints beef stock
3 pints Aspic I
3 cooked beetroots , sliced
2 hard-boiled eggs, sliced
Place the beef in a large flameproof casserole. Add the carrots, onions, 2 dill sprigs, peppercorns and stock. Place the casserole over moderate heat and bring the liquid to the boil. Reduce the heat to low and simmer for 2 to 2½ hours or until the meat is tender when pierced with the point of a sharp knife.
Remove the casserole from the heat and transfer the meat to a board. Discard the stock mixture. Set the meat aside and allow to cool. Place the meat in the refrigerator overnight.
Remove the meat from the refrigerator and cut it into slices. Set aside.
Place the prepared aspic in a medium-sized saucepan and set the pan over moderate heat. Heat the aspic until it liquefies.
Remove the pan from the heat.
Place a lightly greased 4-pint mould in a bowl half-full of crushed ice.
Pour in enough aspic to cover the bottom of the mould and set aside for 15 minutes or until it has set.
Arrange a layer of beetroot slices, egg slices and the remaining’dill decora-tively on the aspic. Cover with more aspic, allow it to set, then add a layer of salt beef. Cover the beef with a layer of aspic and set it aside until it has set.
Continue making layers in this way until all the ingredients are used up. Place the mould in the refrigerator to chill overnight.
Remove the mould from the refrigerator and quickly dip the bottom into boiling water. Run a sharp-edged knife around the edge of the mould to loosen it. Place a serving plate over the top of the mould and invert the two, giving the mould a sharp shake. The mixture should slide out easily. Serve at once.