Tongue in aspic
Description
The recipe won't take much time. Tongue in aspic is a very tasty dish—a true royal delicacy. At the same time, how the dish looks is entirely up to you: you can pair the tongue with anything you like, as long as it tastes good. The combinations are endless—carrots, eggs, green peas, bell peppers, olives, herbs... And don't forget to put mustard and horseradish on the table. Serve the appetizer with the meal.
Instructions
- 1
Step 1
Wash the carrots, peel.
- 2
Step 2
Peel the onion.
- 3
Step 3
Wash the tongue, clean it, cover with cold water, and start cooking, skimming off the foam from time to time. After an hour, add the prepared onion and carrot. Add the spices. Cook for another 40–50 minutes.
- 4
Step 4
Pour the gelatin into a cup. Add cold water. Mix well. Add a little tongue broth. Heat over heat until the gelatin is completely dissolved. Do not bring to a boil!
- 5
Step 5
Remove the boiled tongue from the pot and place it under cold water. Then peel off the skin and return the tongue to the broth. Heat the tongue through well.
- 6
Step 6
Let the tongue cool in the broth. Remove and slice across the grain.
- 7
Step 7
Pour a little gelatin with broth onto a plate. Place in the refrigerator. After 10 minutes, remove and arrange sliced pieces of tongue on top. If desired, add the vegetables the tongue was cooked with. Pour the remaining gelatin with broth on top. Return to the refrigerator. Serve when the broth has set into jelly.