A dish of stuffed veal tongue can enrich the body with a whole range of B vitamins. The original taste, delicate structure and a wide variety of all kinds of dishes make this dish a delicacy.
It is necessary
- - languages 6 pcs.;
- - pork or beef 200 g;
- - cheese 50 g;
- - 1 head garlic;
- - hard boiled eggs 3 pcs.;
- - bacon 50 g;
- - ground black pepper, salt.
- - vegetable oil 0.25 cups;
- - butter 70 g;
- - dry white wine 1 glass;
- - water.
Instructions
Step 1
Scrape the tongues before cooking, then boil and cut out the middle. Combine the pulp collected from the tongues with finely chopped pork or veal. Then add diced cheese, peeled and chopped garlic, finely chopped eggs, bacon, salt and pepper to taste.
Step 2
Stuff the tongues with the resulting mixture, put on a baking sheet, pour the sauce, add a little water so that the tongues are covered with the sauce, put in an oven preheated to 200 degrees.
Step 3
Bake for about 20-25 minutes, then simmer at moderate temperature. Serve fried potatoes, mashed potatoes or boiled rice as a side dish.
