Jellied language – a remarkable dish which always is decoration of a holiday table. I suggest to try to prepare it according to this recipe and to enjoy a rich, tasty and beautiful dish.
It is required to you
- - 1 kilogram of beef tongue;
- - 2 large carrots;
- - 2 pieces of eggs;
- - 2 pieces of small cucumbers;
- - 1 bulb;
- - 1 root of parsley;
- - 1 root of a celery;
- - 1 root of horse-radish;
- - 1 lemon;
- - half of a bunch of greens of parsley;
- - 2 pieces of laurel leaves;
- - 400 grams of low-fat sour cream;
- - 1 tablespoon of gelatin;
- - 1 tea spoon of granulated sugar;
- - 4 buds of spice of a carnation;
- - black sprinkling pepper and salt.
Instruction
1. Carrots, cucumbers, a lemon, a cucumber and roots of parsley and a celery are washed thoroughly. Carrots and roots cut in the form of circles. The lemon is sliced thin.
2. Onions are peeled, washed and cut on four parts. Eggs are boiled, then cooled, cleaned and cut circles. Parsley greens are also washed.
3. Language is very well washed out in cold flowing water, salted, peppered and filled in with water then bring to the boil on small fire. In fifteen minutes until ready add carrots, onions, roots of parsley and spice to broth.
4. Language is cooled, husk at once and sliced thin slices. Gelatin is dissolved in the broth which remained after cooking of language and left for swelling.
5. Slices of language spread on in advance prepared tanks, decorate with the cut egg, a cucumber, a lemon and branches of parsley. From above accurately fill in jelly and put for three and a half hours in the fridge.
6. The root of horse-radish is washed, cleaned and grated, from above strewed with granulated sugar, I will merge and fifteen minutes allow to infuse. Then add sour cream and very carefully mix. Give jellied language to a table with sauce.