Aspic tongue
6 servings
120 minutes
Jellied tongue is a classic dish of Russian cuisine that dates back to noble feasts. Its tender, velvety meat soaked in aromatic broth and wrapped in a transparent layer of jelly creates a refined taste. Garnished with boiled eggs, fresh cucumbers, and herbs, it impresses with its elegance. Made from beef tongue and rich broth, it acquires a rich yet mild flavor. Served chilled and accompanied by cabbage salad, tomatoes, and pickled fruits that highlight its delicacy. This is not just an appetizer but a true work of gastronomic art that pairs perfectly with mayonnaise or horseradish, creating a layered palette of flavors. Ideal for festive dinners and celebrations.
1
Fresh tongue, boiled, cooled, sliced thin, poured over like sturgeon.
- Beef tongue: 1 kg
2
Prepare jelly from the broth obtained by boiling the tongue, and it is necessary to remove the fat from the broth.
- Gelatin: 25 g
- Beef tongue: 1 kg
- Roots: to taste
3
Before pouring, the pieces of tongue should be decorated with slices of boiled egg, fresh cucumber, gherkins, and parsley leaves.
- Onion: 1 piece
- Roots: to taste
4
Cut the soaked pieces, tracing each piece with the tip of a knife, arrange them nicely on a plate, and garnish on one or both sides with a salad of white and red cabbage, slices of tomatoes and fresh cucumber, pickled cherries, plums, and grapes. Decorate with green salad and parsley. Serve mayonnaise, sour cream sauce with horseradish, or horseradish with vinegar separately.