Tongue in jelly

1. Fill the tongue with cold water, into which add the juice of half a lemon, for 30 minutes. After that, clean it, wash it, rub it with the second half of a lemon. This will remove the smell.
2. Pour 3 liters of water into a saucepan, bring to a boil. Dip the prepared tongue into the water, cook it for 15 minutes. Drain the broth, wash the tongue thoroughly again. After that, bring the same amount of clean water to a boil again, put the tongue in the boiling liquid and cook it for 1 hour.
3. Peel the carrots, onions and parsley root, put in the broth.
4. Add to it also salt, allspice, black pepper, cloves, lavrushka. Cook the broth for another hour.
5. The time has passed - remove the cooked tongue from the broth and immerse it in ice water for a couple of minutes, remove the skin. Due to the temperature difference, the skin will be removed very easily.
6. Remove the vegetables from the broth, put the peeled tongue. Cook for 15 minutes, then remove the tongue and let it cool completely.
7. Whisk the egg white, put it in a warm broth. In general, the proportions are as follows: 1 egg white per 1 liter of liquid. This is necessary in order for the broth to become lighter. Let the broth stand for half an hour, then strain it through cheesecloth folded several times.
8. Pour a little broth (100 ml) into a glass, pour gelatin (2.5 tbsp. l.), stir until it disperses.
9. Pour the diluted gelatin into 0.5 liters of broth, put it to heat, stirring so that the gelatin completely dissolves. It is important not to boil!
10. Pour the broth with gelatin on a wide flat dish. Put it in the refrigerator for 20 minutes.
11. At this time, cut off the cartilage from the tongue and, starting from the thick edge, cut it into slices about 0.5 cm thick.
12. Put the slices on a layer of gelatin, put green peas, boiled carrots, cut to your taste - cubes or circles (flowers), a sprig of fresh parsley.
13. Pour the remaining broth with gelatin, put it back in the refrigerator for 20 minutes.
14. Do the same with the remaining broth and tongue.

Bon appetit!