Ingredient :

​

1 ea veal tongue
1 ea onion
2 ea carrots
1 ea celery root
1 ea parsley root
bay leaves
pepper peas
salt
Jelly:
1 l broth
1/2 c white vine
40 g gelatin swollen in 1/2 c boiled water
1 sprig marjoram

​

Method :

​

*Note: If some of the units or abbreviations look unfamiliar to you, click here.
· Method
Wash tongue carefully, boil with spices and roots, onion. Peel off the skin, cut in beautiful slices, put slices on the dish and decorate with thin rounds of carrots. Soak gelatin in cold boiled water for an hour. Strain broth, pour in white vine, add a sprig marjoram, stir in swollen gelatin carefully, bring to boil. BUT don't boil!!! Pour over on tongue slices very carefully at three goes. Let congeal. Serve with horseradish sauce.