Jellied Tongue
Description
The recipe won't take much time. Jellied tongue is a cold appetizer for a festive table. Recipe. Serve with greens and sauce.
Instructions
- 1
Step 1
1. Thoroughly clean the pork tongue, cover with cold water, and bring to a boil (over high heat). Reduce the heat, add salt, whole allspice, parsley root, onion, and carrot. Cook until tender. Check for doneness with a fork by piercing the tongue (the fork should go in easily) and look at the juice that runs out—it should be clear. Pour cold water over the hot tongue, remove the skin, return it to the broth, bring to a boil again, and cool in the same liquid.
- 2
Step 2
2. Soak the gelatin in a tablespoon of cold water. Let stand for a while to swell. Combine with warm meat broth. Stir thoroughly, bring to a boil, then strain.
- 3
Step 3
3. Cut the boiled carrots into neat, attractive slices.
- 4
Step 4
4. Pour the jelly into individual molds in a 0.5 cm layer. Garnish with chopped boiled carrot and herbs. Chill.
- 5
Step 5
5. Slice the pork tongue into thin slices and arrange them on the set aspic. Pour a thin layer of aspic on top, add carrots and herbs, and chill again. After it has set, cover the pork tongue with the remaining warm aspic in a 0.5 cm layer. Chill in the refrigerator.