The boiled tongue has great taste and gentle texture and is magnificent in itself. But even this refined delicacy can be improved, made a part of more interesting dish in which and the main ingredient will play in a new way. Prepare language in creamy and garlic sauce, pound in paste, put in a julienne or cut in warm salad.
Boiled tongue in creamy and garlic sauce
Ingredients:
- 2-3 boiled pork language; - 200 ml of 20% cream;
- 4 segments of garlic; - on 1/3 tsps of ground black pepper and nutmeg; - 1/2 tsps of salt; - vegetable oil. Clean garlic segments, knife their sharp on thin plates and fry to transparency in vegetable oil on average fire. Constantly stir slowly vegetable that it didn't burn. Pour in cream, pour salt and spices and you cook sauce of 10 minutes until thick. Spread out slices of language on a dish and water with creamy and garlic gravy or serve it separately.
Gentle potted tongue
Ingredients: - 1 average boiled beef tongue; - 2 eggs; - 30 g of fennel; - 70 g of a desi; - 1/3 tsps of ground black pepper; - salt. Get a desi in advance that it was softened. Cook hard boiled eggs and exempt from a shell. Cut a boiled tongue with any pieces. Small chop fennel greens. Shift all prepared products in a blender bowl, shake up to uniformity, pepper and salt to taste.
Julienne from a boiled tongue
Ingredients: - 2 pork tongues; - 400 g of champignons; - 1 bulb; - 200 g of a hard cheese; - 80 g of a desi; - 70 g of flour; - 250 ml of milk; - salt. Cut language on cubes. Crush a bulb and fry thoroughly it in half of portion of butter, add pieces of champignons and prepare all 7-10 minutes. Add some salt to mushroom subfrying to taste. Grate cheese. Kindle residues of oil in a frying pan or a stewpan, implicate flour, enter milk a thin stream and you weary sauce of 3-5 minutes. Distribute language and mushrooms on heat resisting molds, fill in with dense creamy sauce and powder with a grated cheese. Warm an oven to 180oC and bake a julienne of 15-20 minutes.
Warm salad from language
Ingredients: - small beef tongue (350 g); - 1 eggplant; - 2 red paprikas; - 300 g of champignons; - 4 feathers of green onions; - 1 napiform bulb; - 3 leaves of a green salad; - salt; - vegetable oil; - 70 ml of a soy-bean sauce; - 20 ml of wine vinegar; - on 1 tsp of sugar and dry mustard. Cut an eggplant with semicircles and wet them in cold water for 10 minutes. Shift them to a paper towel, dry and roast in vegetable oil. Make in the same ware champignons with onions. Clean pepper from seeds, chop pulp straws and put to mushrooms together with an eggplant and strips of language. You extinguish still 5 minutes, then lay out in the salad bowl laid by lettuce leaves, fill with mix of vinegar, a soy-bean sauce, sugar and mustard and strew with ringlets of green onions.