We love tongues very much and usually ate them boiled with horseradish. I also really like the aspic, and finally got around to cooking it))).
Ingredients: Pork tongues, Gelatin, Bulb onion, Boiled eggs, Boiled carrots, Greens for decoration (parsley, dill), Salt, pepper
Cooking method:
Tongues wash, pour water and put on fire. As soon as it boils, remove from heat, drain the water. Wash the tongues again, pour clean hot water into a clean saucepan (I pour it from the kettle). Put the tongues and the peeled onion there.
Bring to a boil, then reduce the gas and cook for at least 2 hours with minimal "gurgling". If the first water is not drained, then the broth will turn out to be cloudy and will have to be filtered. The same will happen if the broth boils strongly.
Remove the tongues and onions from the pan. Pour cold water over tongues, discard onions.
Pour about 150 ml of broth into a mug, when it cools down a bit, dilute gelatin in it (not hot). Remove the "skin" from the tongue, cut off the extra "chunks" and cut into slices of 5-8 mm.
Egg, carrots, also cut into slices of 5-8 mm. And lay it beautifully in a shape (I didn’t have carrots and greens this time, I managed with only eggs))).
If the broth still turned out to be cloudy, then it is advisable to strain it. If it is transparent, then pour the previously cast broth with gelatin into it and mix. Then carefully fill in the molds.
We put it in the refrigerator, wait for it to harden and eat))). Bon Appetit!