How much to cook aspic from the tongue?

How to cook aspic from the tongue

Products
Beef tongue - half of the tongue weighing about 300 grams
Carrots - 2 pieces
Onions - 1 head
Quail eggs - 2 pieces
Olives or olives - 10 pieces
Lemon - quarter
Parsley - a few twigs
Gelatin - 1 tablespoon (agar-agar)
Bay leaf - 1 piece
Black peppercorns - 5 peas
Salt - 1 rounded teaspoon

How to cook aspic from the tongue
1. Boil tongue until ready.
2. Strain the beef tongue broth into a bowl, squeeze the juice of a quarter of a lemon into it.
3. Rinse the tongue under cold water and remove the skin, cut into cubes or rub on a coarse grater.
4. Pour a little water over the gelatin and leave for 30 minutes, then reheat.
5. Pour the gelatin into the broth, mix and strain again.
6. Boil the carrots and quail eggs separately.
7. Peel the carrots, cut into circles and cut out decorations (leaves or flowers) from each circle.
8. Peel and cut the quail eggs into transverse circles.
9. Prepare molds for aspic, put tongue on the bottom of each mold.
10. Put carrots, quail eggs, olives and parsley leaves, taking into account that the finished aspic will be turned over.
11. Carefully pour in the gelatin mixture.
12. Cool aspic.
13. Put the filler in the refrigerator for 2-3 hours.
14. Serve the aspic on flat plates, turning the jellied over onto them.

See more recipes jellied from fish and vegetables.