Description
Two-tone jelly with a delicate flavor. The dominant basis of language, stuffed with carrots and cream cheese... a Delicious and elegant dish.
Ingredients
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Beef tongue
1 kg
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Carrots
1 piece
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Cheese
3 Tbsp
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Gelatin
40 g
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Broth
800 ml
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Black olives
100 g
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Parsley
40 g
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Cream
100 ml
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Garlic
2 tooth
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Salt
Cooking
Carrots grate, mix with cheese and skip through the press garlic.
Prepared language cut lengthwise into two halves, remove the middle and stuff the carrot-cheese mixture.
Pre-soaked and swollen gelatin with continuous stirring to dissolve in hot meat broth.(Do not boil!!!)
100 ml of the broth to leak,and the remaining whipping cream, salt to taste.
Clear broth, pour into shape and put in cold place until firm.
Olives cut into halves and ,together with the parsley leaves to distribute ,a little pushing on a frozen layer.
On top of gently a bit, pour the white gelatin layer and put back on the heat, for 5 minutes.(While I carried the form on to the balcony, all the olives came out, but the beauty is not affected))).
To connect the halves of the tongue, horizontally to put it in the mold and pour the remaining "white" broth. Leave to gelling.
Before serving, form a few seconds to lower in hot water and flip onto a plate.
To serve, cut into portions slices.
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