The Recipe for the Tongue Language - A Delicacy for All Seasons

Jellied - it's very tasty. And very beautiful. The most delicious jellies are prepared from beef tongue. Although often used and pork.

The recipe for the tongue is relatively uncomplicated, but it takes a long time to prepare the dish. The filling of beef tongue was always considered a delicacy. And although the tableau Soviet times were left behind, and many delicacies of those times passed into the status of ordinary dishes, the jellied high rank was not lost. As before, this dish is served in connection with festive occasions.

The recipe for the tongue, of course, does not represent any secret, but, nevertheless, few mistresses especially like to deal with them. But in vain. Perhaps there are no guests who would not appreciate this dish.

How to prepare a jellied tongue ? For this dish you will need a set of products: 2 beef tongues (1 kg each), one kilogram of chicken, 2 onions, gelatin (sachet), 4 carrots, 2 celery roots, dill and parsley greens, black pepper - 15 peas, laurel Leaf, salt.

First of all, you need to prepare a language. To do this, it needs to be rinsed well in running water, pour water in a saucepan and put on a stove. Wait until the water boils, then change it to clean. After repeated boiling, you need to start taking off the surface of the foam. Add the bulb, 2 carrots, pepper, bay leaf and one celery root to the pan . Cook the tongue for about 2.5-3 hours until it becomes soft. To salt it is necessary approximately for 10 minutes before readiness.

While the tongue is brewing, you can start to cook the chicken. Wash the carcass, cut into pieces and put broth out of it. The first water from the chicken can also be drained (you can not drain it - who is used to it). In the broth put the onion, celery root and 2 carrots. Cook the broth for about an hour. 10 minutes before the readiness to put salt, dill and parsley in it.

When the tongue prepares, get it from the boiling water and pass it with cold water, so that it is better cleaned. Cut into pieces. Broth the chicken from the chicken . Dilute gelatin in 150 ml of broth and let it stand for 15 minutes until it swells. Then pour it into strained broth (about half a liter), put on a fire and heat, not leading to a boil. This broth is poured into a jellied mold and put to freeze in the refrigerator.

From the boiled carrots and eggs until you can cut decorations. Instructions for this event are not special: as you like more, and decorate.

When the first portion of the jellied will solidify, put the tongue on top, then arrange the prepared ornaments and parsley greens.

Repeat the procedure with broth and gelatin and very carefully, so as not to spoil the order of the laid out ornaments, pour broth over the tongue. Cover up all the food film and put in the refrigerator until completely hardened. You can serve to the table!

You can prepare a jellied and in a simpler version. Try such a recipe for the tongue. Take one beef tongue, carrots, a bag of gelatin and celery.

Boil the tongue by adding salt, bay leaf and any spices to your own taste. When the tongue is ready and completely cool, cut it with thin enough longitudinal pieces. Cut the eggs with ringlets, and the boiled carrots with circles. Celery just break into smaller pieces.

In the broth, which was cooked tongue, add gelatin. When it swells, mix well, pour the broth into the mold and leave it in the refrigerator. On the frozen first layer, lay out all the ingredients and top again with a broth with gelatin. Put the dish in the refrigerator. Before serving, lower the dish into a mold with warm water (about 50 degrees), turn the jellied to another plate. Done. Can be served to the table.

By the way, you can pour a jellied not one dish, but in the process of preparation, pour it in batches in batches. Such a recipe for a tongue of water also has a right to exist. It's unusual. Surely the guests will be flattered by such attention.