Three Types of Meat Dominoes on Parsnip and Potato Mash

For the jellies each 6 g agar agar and half a teaspoon salt with the respective ingredients (orange jam and juice with the cloves for the orange jelly, wild berry jam, currant juice and rosemary for the wild fruit jelly and apple jam and juice with the ginger for the apple jelly) bring to the boil and pour into a flat container so that the mixture is approx. 0.5 cm high. Let the jellies gel and cut into 4 x 4 cm pieces after cooling.

Cut the meat, potatoes and kohlrabi into cubes 1 x 4 x 4 cm and cook. Pork and chicken should make 10 slices each, potatoes and kohlrabi 5 slices each. Bake the bacon, chicken skin and the thinly sliced ​​sweet potato until crispy in the oven.

Now stack three dominoes on preheated plates in the following order: 1. Pork, forest fruit jelly, pork, sauce, bacon. 2. Chicken, orange jelly, chicken, sauce, chicken skin. Potato, apple jelly, kohlrabi, sauce, sweet potato. The sauce (see below) should form a final cover so that closed dominoes are created.

Heat the broth (it is best to use the soup mixture from the starter) and bring to a boil with all the other ingredients except the water and flour. Mix the cold water and the flour to form a flour binding, gradually stir into the boiling sauce and bring to the boil.

Peel the potatoes and parsnips and cook them in a saucepan with salted water. Add butter, salt and nutmeg and chop everything with a pounder. To serve, place 2 tablespoons between the dominoes.