I think you are correct that there are green beans. I also think there is still spinach.
So I'm assuming carrots, peas, green beans, spinach then chicken or turkey.
Some people actually took time out of their lives to bring this abomination on this Earth.
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· 4 years ago
That sort of stuff in aspic can actually be great with a side of roasted taters and some sauce tartar. Where I'm from, a local speciality is Sauerfleisch (Sour Meat) which is pieces of pork belly and shoulder cooked in a broth with vinegar and spices and then cooled. It gets jello-y by the collagen in the meat so theres no gelatine added if you do it right. Sometimes there's also some vegetables added but mainly it really looks like dog food. But the colorful veggie versions like on that pic were quite popular too when I was a kid. Really takes me back there. My wife has eastern european roots and her family also liked this type of food, with potato salad and pickles.
While I'm not a huge fan of vegetables in aspic (especially not using the overcooked '70s approach), there's nothing like a lovely pork pie which has had the pork jelly poured through a hole in the top crust. Savory and exquisite!
Then you probably never had a taste of either. And now shush before I start to describe the real mean stuff, like Grützwurst or Schwarzsauer, or the way northern germans eat Kale ;-).
Google pic search at your discretion and risk.
It's not fault my mother loves me enough to feed me good food.
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· 4 years ago
Cook it for a really, really, really long time, with extra fatty sausage (Kohlwurst) and smoked pork neck (Kassler), both found in the english wikipedia. The Kale is best when it's really mashed and lost most of what's making it health food nowadays, and to make up for that, there's a good portion of lard in it. Serve with roasted taters, so yummy.
So I'm assuming carrots, peas, green beans, spinach then chicken or turkey.
Google pic search at your discretion and risk.