Fans of aspic will surely like the aspic language in Moscow. This extraordinary variation of a cold dish includes fairly simple foods, and looks very impressive on the table.
Ingredients:
- Beef tongue - 0.7 kg;
- Fresh cucumber - 3 fruits;
- Carrots - 3 pcs;
- Onions - 2 heads;
- Chicken eggs - 3 pcs;
- Lemon - 1 pc;
- Horseradish and celery - 1 root each;
- Parsley greens;
- Sour cream - 300 g;
- Bay leaf;
- Gelatin - 2 tsp;
- Granulated sugar - 1.5 tsp;
- Carnation;
- Pepper - 8 peas;
- Salt.
Preparation:
- Thoroughly wash and peel the roots of greens and carrots, then chop everything into beautiful slices.
- Wash the lemon, cut into thin circles.
- Boil, cool and peel the eggs, then divide them into quarters.
- Peel both onions and cut them into four slices in the same way as eggs. Rinse the parsley in advance.
- Pour boiling water over the beef tongue and immerse in cold water for 2 minutes, then wash. Put in a saucepan with water, salt and peppercorns. Simmer until boiling.
- About 20 minutes until fully ready, pour bay leaf into a saucepan, then chopped carrots, slices of roots, cloves sticks.
- Immediately after cooking, the tongue must be dipped in ice water and peeled, crumbled into small pieces.
- Strain the finished broth and cool well, after cooling, dilute the gelatin in it and set aside until it swells completely.
- Put some straws from the tongue, a slice of lemon, a slice of eggs and cucumber mugs in the dishes. Decorate with parsley leaves.
- Pour the ingredients with the frozen broth, refrigerate for 120 minutes.
- For the sauce, finely chop the horseradish root, combine with sugar, salt, leave for 20 minutes, then dilute with sour cream, beat well.
