Aspic Meat Assortment

	Rinse the chicken fillet and boil it in salted water for 10-12 minutes until fully cooked. Then immediately place it in ice water to prevent the chicken from losing its juiciness. Set the broth aside for further use. After cooling, cut the fillet into small cubes. Similarly, chop the sausage and carbonade. Mix all the meat types and refrigerate.
	Thoroughly wash the peppers, cut them in half, remove the stems, seeds, and white membranes. Then cut the peppers into diamonds or triangles, scalding them with boiling water. Thaw the peas, drain the water without squeezing, and combine with the peppers and meat mixture.
	The cooled chicken broth should be brought to room temperature. Add gelatin and allow it to absorb, mixing well. Then heat on the stove until hot, but do not boil. If necessary, add salt, black pepper, and coriander. Remove from heat and strain through cheesecloth or a clean sieve. Distribute the meat and vegetables into aspic molds or regular cups, pour the chicken broth over, and leave in the refrigerator overnight. To easily extract the aspic from the molds, turn them upside down and cover with a towel soaked in hot water for a few seconds.