Description
Boiled tongue, baked on spinach in a gratin. This is a delicious and hearty dish will decorate your table and on weekdays and holidays.
Ingredients
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Beef tongue
1 kg
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Spinach
250 g
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Carrots
1 piece
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Onion
1 piece
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Pepper white
5 piece
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Allspice
5 piece
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Butter
2 Tbsp
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Flour
4 Tbsp
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Milk
500 ml
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Cheese
1 cup
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Yolk egg
2 piece
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Salt
-
Black pepper
-
Nutmeg
-
Basil
-
Tomato
-
Bay leaf
2 piece
Cooking
Boil water in a large saucepan. The language thoroughly washed with a brush under running water, put in boiling water, remove the resulting foam. Reduce the heat. Peel the onion and carrot, coarsely chop and put in a pot together with the Bay leaf and peas white and allspice. Salt from calculation - 1 teaspoon of salt without slides per liter of water. To cook on weak fire: beef, elk and deer tongue - approximately 2 hours 30 minutes, beef tongue 1 hour 30 minutes pork tongue 1 h.
To check the readiness of the tongue, stabbing it in the thickest place pointed wooden stick: if it passes through, then it was boiled.
Rinse tongue with cold water, cut the edge of the skins with a knife and remove it. To omit for a while back in the broth.
Measure out 500 grams of the tongue and cut into thin slices.
To prepare heat-resistant ceramic molds with a total capacity of not less than 1200 ml or one large similar capacity. In pictures 4 cookie cutters with a capacity of 300 ml. Evenly distribute the thawed spinach in the bottom of the molds.
Language spread on the spinach.
Cook the sauce for gradinarova. Melt the butter in a saucepan and remove from heat. Stir in the flour and pour in milk all at once. Return to the heat and cook while stirring for 3-5 minutes. Remove from heat and add most of cheese, leaving a little for topping. To wait when the cheese is dissolved.
Stir the yolks with a little milk and pour into the sauce, whisking. Heat over medium heat while stirring a few minutes (to boil not to bring!). Remove from heat, add 1 teaspoon of salt, 1 pinch of pepper and 2 pinches nutmeg.
Pour the contents of the molds with the sauce and sprinkle with remaining cheese.
Bake for 10-15 minutes at temperature 250°C until Golden brown.
Serve with boiled potatoes or just with a bun and tomato. Garnish with Basil leaves. This dish goes well with both white wine and red.
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