2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In order for the tongue to be tasty, it must be prepared in a special way. Before cooking, it should be thoroughly washed or blanched and then poured with cold water.
Then put in a saucepan, pour cold water and heat over low heat to boiling. Remove the foam from the surface with a slotted spoon.
The water is salted and the tongue is boiled at a temperature close to the boiling point - for this purpose, after boiling the water, the fire is reduced.
Once softened, but not quite, add carrots, half an onion, cut into circles, and celery root to the water.
The tongue is ready when the tip is easily pierced with a fork. Once cooked, the tongue is drained and cut into slices one centimeter thick.
It turns out delicious if you boil the tongue with a bay leaf. For this purpose, when cooking, when you add onions, carrots and celery, two bay leaves are added.
Royal tongue is prepared from the classic cooked tongue and a can of peas of 800 grams, as well as a carrot, an egg, parsley, dill and gelatin.
Strain the broth left over from boiling the tongue, cool, add the gelatin and leave for an hour. It is then heated without boiling to dissolve the gelatin.
Arrange sliced tongue, boiled and sliced carrot, sliced boiled egg, peas and green spices in individual forms or in a large cake tin.
Pour the prepared broth over everything and leave it in the fridge for a few hours to harden. Turn on a plate and serve.
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