Composition / ingredients
Step-by-step cooking
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Personally, I really like to cook aspic. After all, with the help of the simplest products, you can easily decorate a festive table.
Many of my friends are lazy about aspic, or don't even know how to do it. I assure you, it's very simple, you just need to try it once. I suggest we do it right now.
Boil carrots and eggs. We cook the tongue in salted water. At the end of cooking, add pepper and bay leaf.
Meanwhile, fill the gelatin with half a glass of water and leave for 30 minutes. Then heat on the stove, stirring, until the gelatin dissolves (do not boil).
Remove the tongue from the broth, filter the broth. Add gelatin, mix well and filter again.
Put pieces of tongue, carrots, eggs, as well as olives and berries in the molds for aspic in layers. Pour the broth in half and put it in the refrigerator.
When the aspic freezes, sprinkle it with herbs, pour it again and leave it in the refrigerator again until it solidifies.
Before serving, we lower the molds with aspic into hot water to easily pull it out.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Olives - 166 kcal/100g
- Black pepper peas - 255 kcal/100g
- Veal tongue - 160 kcal/100g
- Beef tongue - 146 kcal/100g
- Pig tongue - 300 kcal/100g
- Tongue sausage - 215 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
