Aspic Tongue
An impressive appetizer for a festive table. Pork tongues are used in this recipe, but beef tongues would also be suitable. If desired, individual portions can be prepared in small molds. This quantity of ingredients fills 2 baking pans measuring 23×10×4 cm.
- Total cooking time
- not set
- Number of servings
- 2
- Recipe difficulty
- 4 / 5
Ingredients
for 2 servings
- tongues 800 g
- carrot 200 g
- onion 200 g
- gelatin 10 g
- bay leaf 2-3
- peppercorns 5-7 pcs
- salt
- green peas
- lemon
- quail eggs
- greens
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Add all ingredients for the selected number of servings.
Instructions
Step 1 of 17
Cut the carrot and onion into large pieces.
Step 2 of 17
Cover the tongues with water.
Step 3 of 17
Bring to a boil, then drain the water and rinse the tongues.
Step 4 of 17
Cover again with fresh water, bring to a boil and cook for 1.5 hours.
Step 5 of 17
Add the carrot and onion and salt.
Step 6 of 17
Add pepper and bay leaf, and cook for 15 minutes.
Step 7 of 17
Pour 100 ml of water over the gelatin and leave it for the time specified on the package.
Step 8 of 17
Strain 500 ml of broth and let it cool.
Step 9 of 17
Place the tongues in cold water.
Step 10 of 17
Peel them.
Step 11 of 17
Slice into thin pieces.
Step 12 of 17
Melt the gelatin by heating it.
Step 13 of 17
Combine the dissolved gelatin with the cooled broth.
Step 14 of 17
Pour a layer of 1–2 cm of broth into the baking pans (baking pans measuring 23×10 cm and 4 cm high were used). Place in the refrigerator until set (15–20 minutes).
Step 15 of 17
Arrange the tongue and decoration elements.
Step 16 of 17
Pour a thin layer of the broth and gelatin mixture to fix the decorations. Leave in the refrigerator until set (15–20 minutes).
Step 17 of 17
Fill the baking pans with broth to the edges. Place in the refrigerator until completely set (5–6 hours).
