Tongue in jelly with horseradish dressing

Ingredients for Tongue in jelly with horseradish dressing

Instructions for Tongue in jelly with horseradish dressing

To prepare the Tongue in jelly with horseradish dressing recipe, please follow these instructions:

Cook tongues in water with udskivet onions and selleritop, about 1 hour. Peel the skin of the tongues and let them cool in the broth.

Put husblasen to soak in cold water for 10 minutes Give the broth a rehash, and smelt it macerate opvredne isinglass herein. Pour a little of the broth in a washed rim shape and let it congeal before sliced olives are added in and a little more broth is poured on.

Cut the tongue into small cubes and add to the brim, along with chopped parsley. Pour broth over and set the rim in the refrigerator until it is stiff, about 5 hours.

Sour cream is stirred with salt and freshly grated horseradish to taste. Add a little white pepper, a splash of Chinese soy sauce and a sugar nip.

Tips:
The Court may be prepared the day before. Cooking time: approx. 1 ½ tim + ca. 5 hours in the fridge to congeal (can possibly be left overnight).