20.05.2020
15
Recipe information
Cooking:
3 hour
Servings per container:
4
Complexity:
Easy
Calorie content:
30.89
Carbohydrates:
6.06
Fats:
0.37
Squirrels:
1.46
Water:
54.27

Ingredients

Title Value
1. Pork tongue 1 PC.
2. Chicken Egg Protein 1 PC.
3. Carrot 50 Column
4. Parsley (greens) 10 Column
5. Gelatin 1 art. l
6. Bay leaf 2 PC.
7. Bulb onions 1 PC.
8. Peppercorns taste
9. Salt taste

Cooking

1. Stage

Tongue peel, rinse and fill with water, add whole onions, carrots, bay leaves and pepper. Bring to a boil, then remove the onions, remove the carrots when it is boiled, salt and cook for 2 hours. When the tongue boils, lower it under cold water and remove the top layer.

1. Stage. Tongue peel, rinse and fill with water, add whole onions, carrots, bay leaves and pepper. Bring to a boil, then remove the onions, remove the carrots when it is boiled, salt and cook for 2 hours. When the tongue boils, lower it under cold water and remove the top layer.

2. Stage

Cut the peeled tongue into pieces about 5 mm thick. Pour gelatin with water so that it swells.

1. Stage. Cut the peeled tongue into pieces about 5 mm thick. Pour gelatin with water so that it swells.

3. Stage

Strain the broth where the tongue was boiled. To make it transparent, beat egg white to a white foam, add it to the broth and bring to a boil, then filter again.

1. Stage. Strain the broth where the tongue was boiled. To make it transparent, beat egg white to a white foam, add it to the broth and bring to a boil, then filter again.

4. Stage

Then in 3 tbsp. broth add gelatin melted in a water bath. Mix well and fill in the laid out tongue, garnish with carrots and parsley. Refrigerate until completely frozen.

1. Stage. Then in 3 tbsp. broth add gelatin melted in a water bath. Mix well and fill in the laid out tongue, garnish with carrots and parsley. Refrigerate until completely frozen.

5. Stage

Bon Appetit!!!