1. The beef tongue. 2. Parsley root. 3. Onion. 4. Hell spicy. 5. Sour cream. 6. Butter. 7. The chicken egg. 8. Greens. 9. Mushrooms. 10. Black pepper (peas). 11. Bay leaf. The cooking process language can be omitted. Elementary, My Dear Watson. Although, I add the water in which I cook the tongue, parsley root, black pepper (peas) and Bay leaf. And now, we cook-cook, cook. Dropped into cold water, removed the skin.

Cut the tongue lengthwise and make shallow, cut out a piece of flesh. All that was cut out, finely chop, you can skip through a meat grinder, but is it worth it to spoil for the sake of the minuscule. And fry in butter with cooked hard-boiled egg and onions. Let slightly cool and mix with chopped greens. The filling for our language ready. Start. When the filling is embedded in language, it rewinds all the cooking twine. I'm lazy, I always forget to buy it. Had to wind thread. So I should be, I will suffer, choosing the bone after cooking. And it is better to entrust it to consumers.

In patch heat the butter and fry the language on both sides until Golden brown. Add the mushrooms. Diminish the fire, cover it, let it stew a bit.

Mix horseradish with sour cream and pour this mixture on the tongue. Again cover with a lid and simmer until the mushrooms do not turn into a puree. Periodically water the language of the resulting sauce. This whole procedure of quenching is 30-35 minutes. All ready. Spread on a dish. Generously pour the sauce and latkes. Sprinkle with greens. BON APPETIT.