Jellied Tongue
Description
The appetizer is quick and easy to make. You can make this aspic recipe with either pork or beef tongue. This time I chose beef tongue. I also added lemon; it gives the appetizer a light tang, making it very light yet filling at the same time. Thanks to its bright colors and unusual look, this appetizer will be a real highlight on the holiday table. Be sure to try my recipe. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the tongue until tender in lightly salted water (about two hours over low heat). Then drain the broth and pour cold water over the tongue. This will make it very easy to peel off the skin. Clean the tongue thoroughly.
- 2
Step 2
First, soak the gelatin in warm tongue broth.
- 3
Step 3
Cut the lemon into thin slices.
- 4
Step 4
Cut the tongue into slices that are not too thick.
- 5
Step 5
Arrange the lemon and tongue slices on a flat plate in a flower pattern; place canned peas in the center.
- 6
Step 6
Place the soaked gelatin over low heat and warm it, but do not bring it to a boil. The liquid should become completely homogeneous and slightly viscous. Pour this liquid over the prepared flower. You can additionally garnish with viburnum berries. Place the aspic in the refrigerator for at least 2 hours.
- 7
Step 7
When the aspic has set, you can serve it at the table with confidence. Enjoy!