Description
The recipe correct maker a long time ago told me of my mother. In turn I would like to share this recipe with you, dear cooks. Well, shall we? :)
Ingredients
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Beef tongue
1 piece
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Salt
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Black pepper
10 piece
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Bay leaf
1 piece
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Chicken egg
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Carrots
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Parsley
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Green onions
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Green peas
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Gelatin
Cooking
The ingredients for jellied beef tongue.
Beef tongue washed, to remove excess fat, cover with cold water, put over high heat
Once the broth boils, carefully remove the foam, reduce the heat to low, add black pepper, salt, Bay leaf. Cook until tender. I want to draw attention, it is very important that the broth is not boiling rapidly, and slightly bubbling. Depends on the quality of the broth.
Broth bring the cold or put in the refrigerator in order to formed in the process of cooking fat appeared on the surface (in aspic, it should not be!) If you are cooking the jelly, the presence of fat is welcome.
Strain the broth through a piece of thick calico, folded in 2-3 layers, the fat will be on the surface.
The broth in aspic needs to be absolutely transparent, with no veins of fat, have a meaty taste and rich aroma of spices (black pepper and Bay leaf).
Language, while it is still warm, you need to clean, remove the cover of the film, remove excess fat, then place in a container, cover with cling film and put in cold to cool down.
Language cut into slices, cubes, cubes. Gelatin to dissolve bouillon according to instructions on package.
Pieces of language to lay out on a dish, decorate to taste. As decoration, you can add boiled carrots, chicken or quail eggs, peas, fresh herbs, etc. Surface pour the mixture of broth and gelatin by adding a solution gradually so as not to disturb the design of the filler. Bon appetit!
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