Aspic of veal tongues with pickled mushrooms

Name: Aspic of veal tongues with pickled mushrooms
Yield: 1
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

Cookinero 31 December 2022

How to cook Aspic of veal tongues with pickled mushrooms

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.

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