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Aspic is considered a special delicacy on the festive table. It is usually cooked on major holidays, decorated on a special scale so that the dish can surprise guests and arouse admiration for the culinary talent of the hostess. Various products are used: tongue, chicken, pieces of meat, fish, vegetables.

Greens, eggs, olives, lemon slices, boiled carrots, green peas are suitable as decoration. There is no limit to fantasy when you see beautiful photos that contribute to the release of saliva and an increase in appetite.

Today you can often hear that aspic refers to the national recipes of Russian cuisine, but this is not entirely correct. The dish appeared only in the 19th century, thanks to French chefs who transformed the traditional Russian jelly into an exquisite dish worthy of a royal table.

The main difference is in the method of preparing jelly, for a long time for this they took the remains of meat products or fish, boiled for a long time. Then chopped finely or kneaded with a spoon, poured with jelly, cooled.

French chefs began to use gelatin for cooking, the broth itself was clarified or tinted, for example, with turmeric. In addition, for the aspic they took the most delicious and expensive products - tongue, meat. After boiling, they were figuratively cut and poured with transparent jelly.

True culinary masters created real masterpieces, using, in addition to the main product, vegetables and herbs. In this selection, the original options for cooking aspic, while the main role in the dish is played by the tongue, beef or pork, depending on the recipe.

Portioned aspic from the tongue

Aspic often differ from the traditional jelly and the way it is decorated. Russian jelly is almost always poured into bowls, plates, in which it is then cut.

Aspic can be prepared in separate portioned containers and served to each guest. You can use silicone molds for baking cookies, glass goblets, ceramic bowls. Even cut plastic bottles with a capacity of 0.5–1.0 liters will do.

Ingredients:

• Beef tongue - 0.8–1 kg.
• Bay leaf - a few pieces.
• Peas hot pepper - 10 pcs.
• Celery - 1 stalk.
• Salt.
• Meat broth - 1 l.
• Gelatin - 1-2 tbsp. l.
• Parsley or dill.
• French mustard in grains.

Action algorithm:

1. At the first stage, you need to boil the tongue, traditionally this is done with carrots, onions, salt and seasonings. Cook for 2-2.5 hours, cool.
2. Remove the skin by carefully trimming it with a sharp knife.
3. Prepare meat broth, although you can use the one in which the tongue was boiled. Just strain it through a sieve and several layers of gauze.
4. While the tongue is cooling, you can do gelatin. Pour in chilled broth. Wait until the gelatin swells.
5. Warm over low heat, adding meat broth and stirring until dissolved.
6. Put the pieces of the tongue in portioned forms, add carrots, boiled eggs, greens cut into thin curly slices.
7. Pour in broth with dissolved gelatin. Keep in the refrigerator.
8. Turn on saucers and serve individually to each guest.

For beauty, you can add French mustard grains or fragrant, spicy horseradish on top.

Aspic of pork tongue - step by step photo recipe

We offer a recipe to prepare a delicious aspic from half a pork tongue. Let it take a lot of time, but such holidays as New Year, birthday, Easter, Christmas are worthy of delicious dishes.

Product List:

To prepare one dish of aspic, you will need a number of ingredients:

• Pork tongue - 1/2 pc.
• Egg - 1-2 pcs.
• Gelatin - 1 tbsp. l.
• Spices for the broth (pepper, bay leaf, others can be optional).
• Salt.
• Lemon - 1 circle.
• Carrot - 1/2 pc.
• Greens - a few leaves.

How to cook aspic: step by step guide with photos

1. Wash your tongue, you can cut it into several pieces so that it cooks faster. Pour water into a saucepan, add spices and salt there, send the prepared meat product.

2. As the broth cooks, a large amount of gray foam appears on the surface of the broth. According to the recipe, it must be collected with a slotted spoon. The pork tongue will be prepared for 1 - 1.5 hours. Approximate time: it depends on the intensity of the fire, the size of the pieces.

3. It's time to prepare the gelatin. Carefully read the instructions on the package and soak the product according to the instructions (usually for 40 minutes). Why take 1 tbsp. l. on a glass of chilled boiling water, to which after add 2-3 cups of broth.

4. Heat the water with swollen gelatin (according to the recipe after 40 minutes), stirring continuously so that the crystals dissolve. If a few grains remain, then the liquid can be filtered.

5. Whisk egg whites with a few drops of lemon in a separate bowl.

6. Mix the resulting mass with a glass of chilled broth.

7. Remove the tongue from the pan, pour in the cold prepared mixture of broth with a beaten egg, boil. Keep on low heat for 5-7 minutes. This is how the liquid is clarified. Then the resulting brew, which looks rather unsympathetic, strain through cheesecloth, folded in 2 layers or a strainer. It turns out an amazing clean broth, which will be filled with pieces of meat, decorations. Add a gelatin supplement here as well.

8. Pour the tongue with cold water, remove the skin, cut across into even plates, the thickness of which is about 1.5 cm.

9. Boil the carrot separately, peel it and cut into circles. Using a sharp knife, carefully make triangular cuts along the edges. The product will resemble bright orange flowers. They can be put aside on a plate before aspic assembly begins.

10. Cut off a circle from a small lemon. Divide into 4 sectors, also form petals along the edge, having examined the photo.

11. Now you can proceed to the assembly of the aspic from the pork tongue. First, pour a little gelatin broth into a deep plate, dish, any beautiful container. Then take it out to the cold so that it can grab.

12. Lay out nice pieces of tongue on top. The photo shows how you can arrange carrot flowers, lemon decorations, parsley leaves and everything that the hostess has. Add a small amount of broth. It is necessary to ensure that the components of the aspic do not blur. Send the dish back to the refrigerator.

13. After solidification, pour the rest of the broth into a plate with aspic. And again, the food will be in the refrigerator until completely solidified. Serve on the table without additional decorations on a common dish or in portions. As an additive, horseradish is perfect. Can be eaten with hot potatoes.

Recipe for aspic beef tongue

Many housewives prefer beef tongue when preparing aspic, since the broth turns out to be quite transparent and beautiful, and the meat is easily and beautifully cut.

Ingredients:

• Beef tongue - 1.2 kg (large enough).
• Gelatin - 4 tbsp. l.
• Proteins of chicken eggs - 2 pcs.
• Seasonings for boiling the tongue - laurel, cloves, peppercorns.
• Onion - 1 pc.
• Carrot - 1 pc.
• Parsley - 1 root.
• Celery - 1 root.
• For decoration - 6 boiled eggs, greens.

Action algorithm:

1. The creative process of preparing aspic begins with boiling the tongue. Before that, it is tedious to rinse it thoroughly, but do not clean it.
2. Pour the tongue with plenty of water, boil, remove the foam that forms at the beginning.
3. Put vegetables in a saucepan - peeled and cut onion, peeled carrots, parsley and celery roots.
4. Continue the cooking process for at least 3 hours, during which time the tongue will not fall apart, but the skin will be easily removed from it.
5. 10 minutes before the end of the boiling process, put salt and available seasonings.
6. Remove the tongue from the broth, put it under cold water and remove the skin. This is easy to do if you start with the thick part.
7. Then put the semi-finished product back into the broth, warm it up. After cooling, cut into nice thin slices.
8. The next step is to prepare the broth. First, use a sieve to strain it.
9. Pour gelatin into a separate container, pour broth.
10. Leave for a while, then heat up, just do not boil, and stir all the time so that it completely dissolves.
11. Experienced housewives further prepare the so-called guy, which allows you to make the broth exceptionally transparent. To do this, beat the egg whites with a whisk, adding a small amount of broth. Combine the whipped mass with the broth, boil for 20 minutes. Strain again.
12. The last stage is more like artistic creation. Pour a small portion of the broth into a mold (one large or individual). Keep in the refrigerator for 5 minutes.
13. Now you can start assembling. Arbitrarily lay out pieces of the tongue and thinly sliced ​​carrots, boiled eggs. Pour the remaining jelly, stand until completely solidified.

For decoration, you can use olives and olives, fresh herbs or chives.

How to cook aspic from the tongue with gelatin

Many novice housewives do not prepare aspic, because they are afraid that it will not be possible to achieve complete solidification. But this can only happen when preparing jelly, since gelatin is used in the aspic, the dish always “reaches” the desired condition, that is, it freezes.

Ingredients:

• Beef tongue - 1 kg.
• Gelatin - 25 gr.
• Broth (cooked on the tongue or other meat) - 1 l.
• Boiled carrots - 1 pc.
• Olives.
• Boiled eggs - 2-4 pcs.
• Parsley.

Action algorithm:

1. First of all, defrost the tongue (if a frozen product is used) and wash it. You can additionally scrape with a knife, but do not be zealous, because then the upper skin will still have to be removed.
2. Put the tongue in cold water, after boiling, remove the foam with a ladle or a special spoon.
3. Add vegetables - peeled onion, peeled carrots (without cutting).
4. At the very end of cooking, the broth must be seasoned and salted.
5. Stage two - pour gelatin with boiled warm water. After it swells, send it to the fire. Do not boil, stir all the time with a spoon so that it dissolves.
6. Strain the broth from under the tongue (or other meat) through a very fine colander or sieve. Combine dissolved gelatin and broth.
7. The most creative process remains - pour part of the broth with gelatin onto the bottom of a beautiful dish in which the aspic will be served.
8. After some time, put thinly sliced ​​carrots, boiled eggs, and beef tongue into this container.

Canned peas or corn, as well as parsley sprigs, look very nice in such aspic.

Aspic from the tongue is an elegant dish that will bring a festive mood to the atmosphere of even an everyday meal. But before delving into the details of a simple recipe for its preparation, perhaps it would not be out of place to clarify what aspic is.

For me, there was never a significant difference between jelly and aspic until I stumbled upon a recipe book from the times of the USSR. It turned out that there is a difference, and calling two different dishes jellied aspic is fundamentally wrong! Aspic is cooked on the basis of meat, in which bones (articular parts) must be present. They contain a lot of gelling substances - due to this, the dish freezes. But you can cook aspic from anything, not necessarily from meat. Since this dish necessarily contains an additional ingredient - gelatin, the aspic always freezes without problems.

In this recipe, the most important product is the beef tongue. This offal is considered not only tasty, but also a very useful delicacy. Boiling beef tongue is not difficult if you know how to do it correctly. The most important thing is to remember to take it out after 30 minutes have passed from the moment of boiling, and peel off the thick film. Also, I know that all housewives dream of getting - whether for jelly or aspic - a crystal clear broth at the exit. This is very easy to do with a regular egg white and a piece of gauze.

Preparation time: 2 hours / Yield: 7-8 servings

Ingredients

• beef tongue 1 kg
• carrot 1 piece
• bulb 1 piece
• celery root 50 grams
• gelatin 30 grams
• egg white 1 piece
• slice of lemon
• salt to taste
• greens, boiled quail eggs, corn for decoration (optional)

Cooking

We place the beef tongue in a saucepan, fill it with water and set to cook for 30 minutes. As soon as the water boils, be sure to remove the foam that forms on the surface with a slotted spoon.



After 30 minutes, we take the tongue out of the broth and lower it into a bowl of cold water. We put it under running cold water, take the tongue in hand, hold it under the stream, make cuts with a knife in several places and remove the film. Under running cold water, it is easily separated.



We return the cleaned tongue to the broth, add carrots, onions and celery cubes. Cover the pot with a lid and let it simmer for 1.5 hours.



We take out the boiled tongue from the pan and place it in a bowl of boiled cold water. Thanks to this, it will not darken while we lighten the broth. We throw away onions and celery, we will no longer need them, and leave boiled carrots to decorate the dish. Lubricate the bowl with a slice of lemon and pour in the egg white, add a pinch of salt. Beat the protein in a lush foam with a mixer or whisk.



Pour the whipped protein into the broth and put on the stove. Bring to a boil and remove from heat. Let the broth cool down a bit. Then we return the pan to the stove and already boil the broth with egg white for three minutes. Then let the broth cool down completely.



Fold the piece of gauze in layers (the more layers, the better). We cover the sieve with it and filter the broth.



In the clarified meat broth, add salt to taste. Soak the gelatin according to the instructions, and then add to the broth.



Cut the tongue into thin slices and put on a dish. If all the cuts from the tongue do not fit on one dish, we take an additional one.



Boiled carrots cut into pieces and put on a dish near the cut. If desired, put pieces of quail eggs, greens and corn. Pour the meat broth so that it completely covers all the ingredients, and put in the refrigerator for two hours.



When the aspic from the tongue hardens, you can serve it to the table.

Aspic dishes traditionally occupy one of the main places on the Russian holiday table. Cooking such dishes is quite laborious and takes a lot of time, but the result is worth it. Tender, melt-in-your-mouth meat combined with egg, vegetables and peas, filled with delicious tender broth jelly - what could be better? Try to cook beef tongue aspic according to one of our recipes - and you will definitely not remain indifferent!

Jellied "Festive"

Cooking time: 2-3 hours

Servings: 4-6

2 o'clock 0 min. Seal

Jellied beef tongue

Cooking time: 4 hours

Servings: 6-8

Ingredients:

• Beef tongue - 1 kilogram
• Celery stalk - 30 grams
• Onion - 1 piece
• Black pepper (peas) - 6-8 pieces
• Carrot - 2 pieces
• Salt - to taste
• Bay leaf - 2 pieces
• Sprigs of fresh parsley - 6-8 pieces (for decoration)
• Canned peas - 1-2 tablespoons (for decoration)
• Lemon - 0.5-1 piece (for decoration)

Cooking process:

1. Rinse the beef tongue thoroughly, clean it and place it in a saucepan. Pour the tongue with cold water so that it completely covers the meat. Put the pot on the stove and bring to a boil, then reduce the heat, remove any foam that has formed and simmer for about 2.5-3 hours.
2. Peel the carrots, rinse under cold water. Peel the onion from the husk and rinse a little as well. Approximately 1-1.5 hours after the start of cooking, add whole peeled carrots and onions to the pan to the beef tongue, also put a stalk of celery.
3. Once the vegetables are fully cooked, remove them from the pan. Put the carrots on a separate plate - you will need to cut decorations out of it. Onions and celery are no longer needed, they can be thrown away.
4. When the tongue is left to cook for about half an hour, add salt, pepper and bay leaf to the broth.
5. After the tongue is completely ready, transfer it to a container of cold water. When it cools down a bit, peel it off the skin and put it back into the broth. Leave the broth to cool.
6. Cut out the dyes from the carrot, to do this, cut it into circles, and then, using a cookie cutter, cut out various figures from the circles.
7. Pour gelatin into a small plate and fill it with 100 milliliters of the cooled broth. After 10 minutes, put the swollen gelatin in a water bath and dissolve.
8. Cut the cooled tongue into thin slices. Add gelatin to 400 milliliters of broth, mix well.
9. Take a large deep dish, pour a little broth into it and refrigerate so that the gelatin in the broth freezes. Then lay the tongue plates on the gelatin layer, then the lemon half rings. Lay the figures of carrots and parsley sprigs on top, sprinkle a little aspic with canned peas, and then pour the broth over the vegetables and meat. Put the dish in the refrigerator for several hours until the broth is completely frozen. Bon Appetit!

Aspic of beef tongue "Guests on the doorstep"

Cooking time: 6-12 hours

Servings: 2

Ingredients:

• Tongue (beef) - 1.5 kilograms
• Chicken egg - 1 piece
• Carrot - 1 piece
• Sprigs of fresh parsley - 5-6 pieces (for decoration)
• Onion - 1 piece
• Gelatin - 25 grams
• Parsley root - 1 piece
• Parsnip root - 1 piece
• Bay leaf - 1-2 pieces
• Cloves - 2 pieces
• Salt - to taste
• Black peppercorns - 3-4 pieces

Cooking process:

1. First, defrost your tongue and then rinse it very well in cold water. Put the tongue in a saucepan, cover with cold water and leave it to soak until the morning. This is done in order to get rid of mucus and blood clots.
2. In the morning, again rinse your tongue very thoroughly, put it in a saucepan and cover with a sufficient amount of cold water. Put the saucepan on the fire and bring its contents to a boil. The foam that will form during the cooking process must be carefully removed so that the broth does not turn cloudy.
3. Peel the onion from the husk, rinse in cold water. Add the whole onion to the pot with the tongue once it stops foaming.
4. Peel the carrots, rinse with water and send to the pan with onions and broth. Also add the peeled parsley and parsnip roots, black pepper, cloves and bay leaf (you can add allspice if you wish). Salt the broth to your taste. Let the broth simmer over medium heat for about 10 minutes. Then take out the bay leaf, you won't need it anymore.
5. Continue to cook the broth until the meat and vegetables are fully cooked (if the vegetables are ready before the tongue, remove them to a plate and cook the meat until fully cooked).
6. When the beef tongue is fully cooked, put it in a pot of cold water for a couple of minutes, and then peel the skin - it will come off very easily and simply.
7. Cut the peeled tongue across the fibers into fairly thin strips, about 2.5 centimeters each.
8. Strain the broth, cut the boiled carrot into circles (then you can cut stars, flowers, leaves from them - whatever your imagination is enough for).
9. Boil the chicken egg in boiling water for 10 minutes, then cool it under cold water and peel it. Cut the egg into thin slices.
10. Pour the gelatin with a glass of slightly cooled broth, dissolve the gelatin, and then pour into the pan with the broth. Check the broth again for salt and pepper.
11. Take a deep dish and fill its bottom with broth by about 5 millimeters. Place the dish in the refrigerator to chill the broth. Then put on the surface of the frozen broth pieces of tongue, egg circles, carrots and sprigs of washed parsley. Pour the remaining broth over the top.
12. Place the filling in the refrigerator for at least 3-4 hours. Serve the finished dish instead with mustard and horseradish. Bon Appetit!

Aspic of beef tongue with olives

Cooking time: 4 hours

Servings: 12

Ingredients:

• Tongue (beef) - about 1 kilogram
• Olives - 10-12 pieces
• Carrot - 1 piece
• Bay leaf - 2 pieces
• Gelatin - 25 grams
• Chicken eggs - 2 pieces
• Salt, peppercorns - to taste
• Fresh parsley - a few sprigs for garnish

Cooking process:

1. Rinse beef tongue thoroughly under plenty of running water. Put it in a saucepan, cover with cold water so that it covers the meat well and put the saucepan on the stove. Before boiling, skim off any foam that starts to form on the surface of the water. If the foam is not removed, the broth will turn out to be very cloudy. As soon as the water boils, salt it to your taste, reduce the heat and cook the tongue until fully cooked. 5-10 minutes before the end of cooking, add 2 bay leaves and a few black peppercorns to the meat in the pan.
2. Put chicken eggs in a small saucepan, cover with water and put on high heat. After the water boils, hard boil the eggs (about 10 minutes). Then put the pan under cold water for 5-10 minutes - thanks to this technique, it will be easier for you to peel the eggs.
3. While the tongue is cooking, boil the carrots until fully cooked (about 30-40 minutes).
4. In a small saucepan, pour the gelatin over half a cup of warm broth and let it swell for half an hour. After 30 minutes have passed, put the pan on the fire and heat the broth with gelatin until the gelatin is completely dissolved (but in no case boil).
5. Remove the boiled tongue from the broth and put it in cold water, and gently strain the broth itself. Pour the gelatin into the strained broth and mix everything thoroughly. Then strain the broth again.
6. Peel the tongue from the skin - after it lies in cold water, it will not be difficult to do this. Cut the peeled tongue into fairly thin pieces.
7. Peel the eggs from the shell and cut into slices.
8. Cut the olives into slices. Cut the carrots into circles as well (if you have the time and desire, then you can make stars or flowers from carrot circles).
9. In a large deep dish (or portion molds), lay out the strips of the tongue, then the circles of chicken eggs, carrot decorations and circles of olives. Pour the dish with most of the broth and refrigerate until completely solidified. When the broth hardens, remove the dish, spread the washed parsley sprigs over the frozen broth and pour the remaining broth over. Put the dish back in the refrigerator until completely solidified.
10. Good appetite!

Aspic of beef tongue "Rosochki"

Cooking time: 3-4 hours

Servings Per Container: 8-10

Ingredients:

• Beef tongue - 880 grams
• Gelatin - 1 tablespoon
• Celery - 1 stalk
• Chicken broth - 600 milliliters
• Fresh parsley - 1 small bunch
• Bay leaf - 1 piece
• Salt - to taste
• Horseradish - to taste
• Mustard - to taste
• Black pepper - 10 peas

Cooking process:

1. Rinse the beef tongue with plenty of cold water, put in a saucepan and pour cold water over so that it completely covers the meat. Add 1 bay leaf, 10 black peppercorns and large pieces of celery stalk to the meat. Salt everything well and put on fire. Before boiling, remove all the foam that has formed, and after the water boils, reduce the heat and close the pan with a lid. It takes about 1.5 hours for the tongue to fully cook. You can understand whether the tongue is ready or not with a knife: if the tongue is ready, then its tip will be easily pierced with a knife.
2. After the tongue is ready, put it in cold water for a few minutes, and then peel off the skin (it will be very easy to remove).
3. Pour a tablespoon of gelatin with 4 tablespoons of water. Leave it in the water for about 5-10 minutes.
4. Bring the chicken broth to a boil and pour over the swollen gelatin and stir thoroughly until the gelatin is completely dissolved.
5. Cut the peeled tongue across the fibers into thin slices.
6. Rinse and pat dry the parsley sprigs.
7. Arrange the sliced ​​​​tongue on portioned plates / molds, laying layers with parsley leaves.
8. Fill the molds to the top with broth and refrigerate until completely solidified.
9. Before serving, remove the aspic from the molds and decorate it with pink horseradish on top to make a rose. Good appetite!

Indeed, tender meat in jelly, decorated with figuratively carved pieces of carrots, peas, herbs and egg halves, instantly awakens the appetite. Although the processes of washing, boiling and cleaning the tongue can take more than three hours, preparing the dish is not difficult - it is enough to act in accordance with the recommendations of the masters.

The five most commonly used ingredients in recipes are:

A responsible approach and attention will also require the preparation of jelly. After completing the two main steps - preparing the offal and the broth - all that remains is to work on the presentation. After several hours of hassle, it will be nice to see that a favorably decorated dish "with a bang" diverges during a spiritual feast. Bookmark aspic recipes from the tongue, write down some of them in your cookbook to surprise your family and friends, friends, dear guests with unusual delights and vivid presentations. Dishes will receive the highest rating, and your talent is guaranteed to be recognized.

Spectacularly decorated aspic from the tongue is an excellent option for a cold appetizer for a beautiful festive table. It goes well with various alcoholic drinks and hot treats. Such an appetizer is prepared from both beef and pork tongue.

Ingredients: 1.3 kg of beef tongue, 5 tbsp. l. canned peas (green), 2 bags of high-quality gelatin (25 g each), carrots, 3 liters of purified water, 4 - 5 peas of allspice, salt, 3 leaves of parsley, onion.

1. The tongue is well washed, slightly cleaned with a knife. The meat is poured with cold water and sent to cook. After boiling, the tongue is cooked for 3-4 minutes.
2. Next, the water changes in the pan, and the meat is cooked for about 3 hours under the lid. Peppercorns and lavrushka go there too. Periodically, the foam is removed during the process.
3. Vegetables are peeled and mixed into the broth in its entirety about half an hour before it is ready.
4. The tongue cools in cold water and gets rid of the skin.
5. Gelatin dissolves in strained broth. Salt is added.
6. The finished tongue is cut into thin slices, which are laid out in shapes. Canned peas are sprinkled with meat, as well as figuratively chopped boiled carrots.
7. The ingredients are poured with broth and removed in the cold.

Aspic of beef tongue with gelatin can be tasted after it has completely solidified. It is noteworthy that such a dish has little in common with the jelly we are used to.

Jelly should be absolutely transparent, and bright elements are required inside - peas, corn, carrots, berries, etc.

Pork tongue recipe

Ingredients: 2 tongues (pork), onion, carrot, 45 g of high-quality gelatin, 6 - 7 peas of allspice, ground pepper, 2 bay leaves, salt, 2 cloves.

1. The tongues are well washed and poured for half an hour with ice-cold purified water.
2. The soaked meat is carefully washed again, filled with water and brought to a boil. Immediately after this, the tongues are thrown back into a colander.
3. Now the broth is cooking. Meat, peppercorns, lavrushka, cloves are laid in fresh water.
4. Approximately 55 min. whole peeled vegetables are sent to the broth. The mass is salted, peppered and continues to cook until the offal softens.
5. Gelatin is poured into 90 ml of cool water and left in this form for a short time.
6. Ready tongues are poured with ice water - this will help to easily peel off the skin from them. Meat is cleaned.
7. The broth is filtered and combined with prepared gelatin. On fire, the liquid is stirred until all lumps are dissolved in it. The main thing is not to bring the mass to a boil. Further, she cools down.
8. A little (no more than a third of the volume) of broth is poured into portioned bowls. It must freeze in the cold.
9. After that, slices of boiled carrots, sliced ​​\u200b\u200btongue are laid out on top. The appetizer is poured with the remaining broth.

Aspic from the pork tongue is removed in the cold.

How to cook a dish without gelatin

Ingredients: 1 kg of beef heart and tongue, half a kilo of turkey wings and legs, 5 boiled quail eggs, turnip, 4 leaves of lavrushka, 5 peas of allspice, carrot, head of garlic, 5 sprigs of fresh parsley, salt.

1. The skin is removed from the tongue, it is washed. The heart is rinsed and cut into 4 pieces. The paws of birds are cleaned of claws and "scales".
2. All prepared meat products are placed in a large saucepan. Water pours out from above. Peeled vegetables, lavrushka, peppercorns and salt are added.
3. After boiling, the fire under the pan is reduced, and the products are left to cook for 3 hours. Carrots are removed from the container after about 30 minutes and immediately cut into thin slices.
4. The finished broth is filtered, all the crushed garlic is added to it. Cooking garlic at once with all products is not worth it - the broth may have an unpleasant aftertaste.
5. The heart and tongue are cut into thin slices. Meat is removed from the wings and legs.
6. Carrots, meat pieces, sliced ​​eggs are laid out in silicone molds. From above, the components are poured with broth with garlic. Each serving is garnished with parsley.

The filling is sent to the refrigerator until completely solidified.

Aspic from the tongue in a slow cooker

Ingredients: beef tongue, onion, garlic clove, salt, spices, 15 g of quality gelatin, 2.5 tbsp. purified water.

How to make aspic in a slow cooker, let's take a closer look.

1. In the stew program, beef offal is cooked with spices, salt, a whole onion and minced garlic. The process continues for 3 hours.
2. The finished meat is rinsed with ice water, the skin is removed from it. The tongue is cut into small pieces.
3. Gelatin dissolves in strained broth.
4. Half of the liquid is poured into a deep dish, meat pieces are laid out on top. Next, the remaining broth is poured.

The appetizer is cooled until solidified, after which it is served at the table.

A slow cooker is an almost ideal device for cooking jellied meat and aspic. It maintains a constant temperature, so you can forget about the broth for the entire cooking time.

Cooking a dish with mushrooms

Ingredients: 4 tongues (preferably pork), 420 g of mushrooms, 45 g of gelatin, ½ tsp. selected spices, 2 leaves of parsley, salt, a couple of pickled cucumbers and a small lemon, a small onion, a medium carrot, a dozen peas of hot pepper.

1. The tongues are washed and boiled over low heat for 90 minutes along with carrots and onions in the husk. Half an hour before the meat is ready, lavrushka, selected spices are added, the broth is salted and peppered.
2. Mushrooms are boiled separately.
3. Gelatin is diluted in a certain amount of cold water and left for 12-14 minutes.
4. Finished offal is doused with ice water and peeled.
5. Tongues are cut into slices, mixed with boiled mushrooms and salted.
6. The broth is filtered, salt and Provence herbs are added to it. The swollen gelatin is poured in. The mass is heated and constantly stirred - the gelatin should completely dissolve.
7. Fresh lemon, along with the skin, is cut into the thinnest slices, cucumbers - into circles.
8. Meat with mushrooms, slices of citrus and pieces of pickled cucumbers are laid out in the form.
9. The broth with gelatin is poured on top.

First, the appetizer is cooled at room temperature, and then removed in the cold until it solidifies.

Delicious jellied veal tongue

Ingredients: 2 veal tongues, carrots, 3 garlic cloves, onion, 1 root of celery and parsley, 2 leaves of parsley, 2 tbsp. l. quality gelatin, salt, 1 tbsp. chicken broth.

1. Offal for a couple of hours soaked in cold water. Then they are poured with fresh liquid and sent to cook for 2.5 hours with roots, carrots, parsley and peeled onions. In the process, the foam is removed.
2. Gelatin is diluted in cold, pre-cooked chicken broth. Left to swell.
3. Ready tongues are doused with ice water, cleaned of the film. Next, the meat is cut into thin slices and laid out in bowls.
4. Swollen gelatin dissolves in hot beef broth. Add crushed garlic and salt to taste.
5. The broth is filtered through a couple of layers of gauze and poured onto meat pieces.

The compositions are decorated with fresh herbs and sent to the cold until hardened.

Aspic decoration from the tongue for the festive table

Knowing how to decorate the aspic, the hostess can easily turn it into an appetizer for the festive table. A variety of fresh and boiled vegetables are usually used to decorate such a dish. For example, flowers and other figures are cut out of carrots, cooked together with offal. Suitable for decorating jellied cubes of colored sweet peppers, pickled cucumbers.

Canned corn and green peas will add bright notes to the appetizer. They just crumble into shape next to the slices of meat.

Flowers and other figures for decorating snacks can be cut not only from vegetables, but also from boiled eggs, sliced, and fruits.

How to clarify the broth

To make the finished dish beautiful and appetizing, you need to take care of the transparency of the filling for the snack. Do you have a beautiful, fragrant, but dark broth? Let's figure out how to lighten the broth for aspic.

1. It is necessary to take a raw egg white and pour a glass of cooled water into it, in which the meat was cooked.
2. Half a spoonful of citrus juice or table vinegar is also introduced here.
3. The ingredients are mixed and poured into a boiling broth.

The mass is brought to a boil and immediately removed from the heat. After 25 minutes, the liquid is carefully filtered. You can't shake her up.