Aspic is prepared from meat or fish. This dish is light and can be decorated very nicely. Unlike jellied meat, jellied meat is cooked very quickly, for its preparation, in addition to the main product, we need gelatin. A classic dish of Russian cuisine is jellied tongue. This is a very tasty appetizer, which is not a shame to serve on any festive table, but making such a jellied one is very simple.
It is necessary
-
- Beef tongue 1 piece or pork tongue 5-6 pieces,
- Carrots - 1 piece,
- Onions - 1 piece,
- Gelatin 15 grams,
- Laurel leaf
- Salt
- pepper.
Instructions
Step 1
Pour 1 liter of water into a saucepan and put it on fire. Soak gelatin in 50 grams of cold boiled water. Wash the tongue, if it is beef, it can be cut in half. When the water boils, throw the peeled onion and carrots into it, salt and put your tongue. Carefully and thoroughly remove the resulting foam, when the water boils, turn the heat on and leave the tongue to simmer for an hour and a half.
Step 2
After an hour and a half, remove the tongue from the broth, dip it briefly in cold boiled water and then remove the skin from it. Trim off the fat at the base of the tongue, trim away any remaining skin that could not be removed. Remove the broth from heat, set aside so that it settles for a short time.
Step 3
Cut the tongue into slices 2-3 mm wide, put it in prepared forms or on plates. You can decorate it with herbs, slices of figuratively chopped boiled carrots from broth, green peas.
Step 4
Pour 3 cups of broth out of a saucepan, being careful not to stir the sediment, or strain the broth through a fine strainer. Put the cast part of the broth on the fire, pour in the squeezed gelatin soaked in water and heat without bringing to a boil. Strain the broth again through a sieve, cool it slightly and pour the tongue spread over the plates.
Step 5
When the broth and tongue have cooled, cover the plates with cling film and refrigerate for final solidification. Usually, for this, it is enough to hold the aspic in the cold for an hour and a half or two.
