- Pork tongue - 750 Grams
- onions - 30 Grams
- carrots - 25 Grams
- parsley root - 30 Grams
- gelatin - 32 Grams
- meat broth - 800 milliliters
- salt - - To taste
- peppercorns - - To taste
- greens - - To taste (twigs)
- sweet pepper and cucumber - 1 piece (for decoration)
1. Thoroughly clean the pig's tongue, pour cold water and bring to a boil (at high temperature). Reduce the heat, add salt, add pepper, parsley, onions and carrots. Cook until done. Check the readiness with a fork, pierce the tongue (the plug must enter freely) and look at the leaky juice, it must be transparent. 2. Pour hot tongue into the water (cold), remove skin from it and put it back in broth, boil and cool down. 3. Soak gelatin in water, in a six-fold amount of cold water. Leave for a while for swelling. 4. Throw the transparent gelatin on a strainer and combine it with warm meat broth. Stir well and bring to a boil, then strain. 5. In the molds, pour the gel with a layer of 0.3 or 0.5 cm. Cool. 6. Cut the pork tongue into thin pieces and spread it over the frozen jelly. Add slices of sweet pepper and cucumber, sprinkle with herbs. Over pour a thin layer of jelly and cool again. 7. After hardening, pour the pig's tongue with the remnants of a warm jelly layer of 0.5 cm. Cool.
Servings: 6-7