Aspic with Pickled Cucumbers

Description

Make aspic with pork tongues. This type of jellied dish may not set in the refrigerator, so be sure to add food gelatin to the broth. Garnish the aspic with parsley or any other herbs. To find out, the appetizer is ready. Serve immediately.

Instructions

1. 1

   Step 1

   Place thoroughly washed pork tongues in a pot of water. Bring them to a boil and add a whole carrot and an onion in its skin. Simmer, skimming off the foam, for one and a half hours. One hour after the start of cooking, add a bay leaf, herbs de Provence, salt, and whole peppercorns.

2. 2

   Step 2

   Place the frozen mushrooms, without thawing them, in another small pot, cover with water, and cook for twenty minutes.

3. 3

   Step 3

   Sprinkle the gelatin into a small bowl, add a little cold water, and leave it to bloom.

4. 4

   Step 4

   Remove the tongues from the broth and rinse them under ice-cold water. Peel off the skin and cut into small pieces. Then add the boiled mushrooms, and salt and pepper everything.

5. 5

   Step 5

   Strain the broth through cheesecloth or a sieve, add the bloomed gelatin to it, and stir the broth over low heat until the gelatin is completely dissolved. Do not bring to a boil!

6. 6

   Step 6

   Cut the lemon into slices and the cucumber into rounds. Arrange the tongue, mushrooms, lemon, parsley, and cucumbers in bowls. Pour the broth over everything and let cool. Place the aspic in the refrigerator until completely set.