Defrosted the tabs to be rinsed in water and cook. I'm making this: pour them with water, after boiling, remove foam and cook for about half an hour, then add salt, spices (this time it was a Bay leaf, a few peppercorns, a little Provencal herbs). Then all this miracle is fragrant and cooked until tender. If the reeds are small, then you need to boil 2-2,5 hours...

Then take the tongues from the stock, I wait until they cool a bit, then clean from the skin and cut into slices. In parallel to whisking and cook the mixture for breading. It is possible, in principle, to use ready-made (already spiced), and can be done according to your taste. I overlay like, so I mixed the breadcrumbs, salt, black pepper, curry, turmeric, a mixture of dried herbs (can be olive, can Italian).

Dip the slices of tongue in the egg, then roll it in the breading mixture and fry in vegetable oil.

For garnish you can make mashed potatoes. And I like cold slices of tongue to put a piece of bread, smeared with mayonnaise - no sausage is not necessary)))