Beef Tongue in Aspic

Ingredients:
1 beef tongue (about 1 kg/1 lb 4 oz)
20-25 g/1 oz gelatin
1 carrot
1 parsnip
1 onion

(ed. note This recipe assumes that cook knows how to cook the tongue and does not provide basic instructions)
Cool cooked fresh tongue, slice and follow the instructions from the recipe “Sturgeon in Aspic“. Make jelly from the broth making sure to skim all the fat before using it. Decorate slices of tongue with circles of hard-boiled eggs, slices of cucumbers, gherkins, parsley leaves before covering them with jelly. Cut the tongues out with a tip of a knife once the jelly sets, lay on a serving plate and garnish with “Green Cabbage Salad” or “Red Cabbage Salad”, slices of tomatoes or cucumbers, pickled cherries, plums, or grapes. Serve with sauce “Ostry”, mayonnaise, sauce with sour cream and horseradish, or horseradish with vinegar.
You can use lean ham instead of tongue in this dish.

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