Jellied from the tongue

It is customary to prepare a jam from the tongue for holidays, but nothing
Prevents you from pampering yourself and any day, arranging a small feast. Dish it
Unique in its taste, attractive appearance and
Utility. The language, which is the main ingredient, contains hemoglobin
And a multitude of trace elements. Many mistresses are afraid even to approach
Preparing this snack, although this is not such a complicated process. Jellied from the language makes it possible for any hostess to show her imagination in the design -
Adding different vegetables, you can give the dish a variety of colors.

To prepare snacks, you need tongue, boiled carrots, boiled eggs, gelatin, olives or olives. The tongue must be boiled until ready, that is until it becomes soft. This may take up to 3 hours. At the end of cooking, add a bay leaf. In order to fill the tongue from the tongue with a richer taste, when cooking into the broth add the peeled onion and whole carrots. When the tongue is ready, it must be removed from the broth, poured cold water and peeled. The jellied tongue is prepared using gelatin, which must first be soaked in cold water. The swelling time of gelatin is about 30 minutes, after which it needs to be heated until completely dissolved.

Broth in which the tongue was brewed, it is necessary to strain through a sieve or gauze, and then
Add gelatin to it. At the bottom of the mold, rows of slices of cooked tongue,
And between them raspberries or olives, figuratively cut boiled carrots, circles
Eggs and greens. Gently poured broth with gelatin, cooled. Jellied from
The tongue is ready after full hardening. You can serve an appetizer in the same bowl,
Where it cooled down.

In order to get the filler from the mold, it must be lowered into hot water for a few seconds, and then turned over. Prepare a jellied beef, and from the pig language. Before you prepare a jellied pork tongue, it is desirable to soak it in cool water for an hour. To decorate the dish, you can use boiled champignons, cut into thin plates, green peas, broccoli and even corn and asparagus.

No less spectacular looks on the festive table is the meat jellied. To make it, you need 250 grams. Fillets of boiled or stewed
Beef, broth, gelatin, boiled carrots and parsley. Beef is cut
Thin slices or straws. In the molds pour a little broth with
Dissolved in gelatin and allowed to freeze. On the frozen jelly spread
Beautifully sliced carrots and greens, pour a little more broth. After
Freezing of the second layer, on the jelly beef slices and completely
Filled with broth. The frozen jellied in the molds is lowered by several
Seconds into boiling water, and then turn over to a dish decorated with leaves
Salad.

Pouring can be prepared from different types of meat. Traditional Russian snack is prepared from boiled tongue and beef, ham, boiled chicken meat and eggs. To prepare this dish in the mold fill a little broth with dissolved gelatin in it, cool it. On a layer of jelly spread
Sliced meat products, add chopped garlic and eggs, cut into circles. Pour the remaining broth, cool. Serve this traditionally Russian snack with horseradish sauce.

Well, to defeat their guests on the spot can be filled with goose liver and wine. To do this goose liver is released from the films and duct, soaked in milk for 2 hours. The liver is fried for a few minutes, then add dry white wine and stew until cooked. In a ready broth add a little lemon juice and gelatin, warm up. In a flat-bottomed form, beautifully sliced slices of the liver are laid and poured into the broth with gelatin.