Description
Beef tongue with cream cheese, herbs, mushrooms in a flaky crisp dough.
Ingredients
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Beef tongue
800 g
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Oyster mushrooms
100 g
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Cheese curd
200 g
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The dough is flaky yeast
200 g
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Salt
-
Greens
1 coup
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Mayonnaise
-
Yolk egg
Cooking
Language well wash, boil until tender in salted water (about 1 hour). Ready language to dip in cold water and remove skin.
Cut it lengthwise into two parts. From the middle to cut the flesh.
Mushrooms sauté.
Mix the cheese with the mushrooms and 1 tablespoon of mayonnaise (or sour cream).
The resulting stuffing stuff the two halves of the tongue. Connect the halves to each other.
The dough a little roll out, sprinkle with finely chopped greens.
Put in the middle of the tongue, coat with the mayonnaise, the edges raise and take.
Prepared by the language in the test to put in a baking dish or on a baking sheet, brush with egg yolk.
Bake up to readiness test (15-20 minutes).
To serve, cut slices.
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