Before cooking, it is recommended to soak the tongue in cold water, then boil it with salt and spices for several hours. The long cooking time is more than compensated by the exquisite taste of the delicacy!
Instructions
Step 1
Boiled tongue in jelly
1 boiled tongue
2 small carrots
1 pickled cucumber
4 hardcore eggs
1 pickled pod of red bell pepper
2 cups broth
20 g gelatin
salt
pepper
vinegar
Boil eggs and carrots in salted water. Cut eggs into circles, carrots into squares. Cut the pepper into thin rings. Preparing a filling based on hot broth with spices and vinegar. To do this, pour 10 g of gelatin into 1 glass of broth and heat in a water bath until dissolved, then filter.
Pour the liquid in a thin layer into round deep plates, let harden. Having cut the tongue into slices, we put them in one row. On the slices - pepper rings, cucumber fans, along the edges - egg circles and carrot squares. Dissolve the remaining gelatin with broth in a water bath, cool a little and fill in the tongue and jewelry. Put in the refrigerator until it hardens completely.
Serve in round plates or on a tray. In order to remove the aspic, the plate with it must be immersed in hot water for a few seconds, covered with a dish or tray, shaken and turned over. Served with mustard, horseradish or other hot sauces.
Step 2
Tongue with wine sauce
1-2 pork tongues
100 g dry red wine
salt pepper
nutmeg
greens: cilantro, parsley
Wash the tongue, remove the salivary glands, put in hot water to boil for 1, 5-3 hours. Cool in cold water. Remove the skin, starting from the base, cut into portions.
Fry flour with butter, dilute with cold broth, pour in red dry wine, add finely grated nutmeg, black allspice, salt, place portions of tongues in a pan and boil. Serve sprinkled with finely chopped cilantro and parsley.
Step 3
Fried tongue
Boil the tongue until tender, cut into slices 0.5-1.5 cm thick and breaded in a beaten egg and breadcrumbs. Fry in butter until golden brown.
