Aspic of veal tongues with pickled mushrooms

Ingredients

• veal tongues 1 kg
• carrot 1 pc.
• onion 1 pc.
• instant gelatin 30 g
• water 1 l
• pickled mushrooms 15 pcs.
• salt, bay leaf, black and allspice pepper
• 1/2 lemon

Cooking

Step 1

Rinse tongues, scrape, soak in cold water. Boil for 1.5-2 hours with onions, carrots and spices. Add salt at the end of cooking.

Step 2

Immediately dip the boiled tongues into ice water and remove the skin.

Step 3

Strain the broth, cool, add gelatin. Heat the broth, but do not boil, and stir until the gelatin is completely dissolved.

Step 4

Finely chop the tongues, put in a mold, add lemon slices, pickled mushrooms, pour over the broth and put in a cold place to harden.