Jellied from the tongue - recipe

IS-MC412S01

1. Scald tongue with boiling water, peel. Place your tongue in the multicooker bowl. Fill with cold water so that it is completely covered. Add bay leaves, salt and peppercorns.
2. Install the program "EXTINGUISHING" for 3.5 hours.
3. Pour 3/4 cup of cold water into gelatin and let it swell (about 30 minutes). Then put it on the fire and cook until it is completely dissolved, in no case bringing it to a boil.
4. At the end of the STEWING program strain the broth from the tongue through cheesecloth or a fine sieve.
5. Add gelatin to a liter of strained broth, mix, strain through cheesecloth again.
6. Cut the tongue into slices, carrots and eggs into circles, olives into rings.
7. Place the chopped ingredients and cranberries on the bottom of the jelly dish.
8. Pour the broth with gelatin so that it half covers the layer of vegetables and tongue. Refrigerate until solid.

SC-411

1. Scald tongue with boiling water, peel. Place your tongue in a multicooker bowl of cold water so that it is completely covered with water. Cook in a slow cooker on the Aspic / Stew program for 4.5 hours.
2. Add bay leaves, salt and peppercorns.
3. Pour 3/4 cup of cold water over gelatin and let it swell (about 30 minutes).
4. Put the gelatin on the fire and cook until it is completely dissolved (in no case bring it to a boil).
5. Strain the broth from the tongue through cheesecloth or a fine sieve.
6. Add gelatin to a liter of strained broth, mix, strain through cheesecloth.
7. Put the sliced ​​tongue, carrot circles, eggs, olives, cranberries on the bottom of the mold.
8. Pour the broth with gelatin so that it half covers the layer of vegetables and tongue. Refrigerate until solid.
9. Decorate with sprigs of herbs and pour over broth again. Put in the refrigerator until it solidifies.

SC-MC410S01

1. Scald tongue with boiling water, peel. Place your tongue in a multicooker bowl of cold water so that it is completely covered with water. Cook in a slow cooker on the Stew program for 4.5 hours.
2. Add bay leaves, salt and peppercorns.
3. Pour 3/4 cup of cold water over gelatin and let it swell (about 30 minutes).
4. Put the gelatin on the fire and cook until it is completely dissolved (in no case bring it to a boil).
5. Strain the broth from the tongue through cheesecloth or a fine sieve.
6. Add gelatin to a liter of strained broth, mix, strain through cheesecloth.
7. Put the sliced ​​tongue, carrot circles, eggs, olives, cranberries on the bottom of the mold.
8. Pour the broth with gelatin so that it half covers the layer of vegetables and tongue. Refrigerate until solid.
9. Decorate with sprigs of herbs and pour over broth again. Put in the refrigerator until it solidifies.