Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Rinse the tongue with cold water and put it in boiling water. In the same place, add the bay leaf, pepper-peas and bring to a boil. Turn down the heat, salt and cook for two hours. When the tongue is ready, we lower it into cold water and remove the skin with a knife. The cooked tongue is cut lengthwise into slices four centimeters thick. Cook the carrots until tender.
Pour gelatin with cold strained broth and leave for an hour. The swollen gelatin is brought to complete dissolution. Then pour in three more cups of hot broth and mix everything well. Pour a little broth on a dish and let it freeze. Carrots are cut into circles and spread on top of a layer of jelly, along with pieces of tongue. We put green peas on the edges. (Vegetables can be varied to taste). Pour the remaining broth and put the aspic from the tongue in the refrigerator. As soon as the jelly has frozen, the aspic is ready.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Black pepper peas - 255 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Pig's tongue - 165 kcal/100g
