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