How to make Olivier with tongue?

Even pork tongue is perfect for Olivier – it is softer and cooked much faster than beef tongue. In Olivier, boiled sausage is replaced by the tongue – this is not “an awl for soap”, but “God’s gift and scrambled eggs”. In this case, language is definitely a gift from God. Such a salad is much more refined than usual, and the aroma is different, and the taste is generally fresher. Keep in mind that the tongue boils down a lot – therefore, to replace 100 grams of boiled sausages, you will have 250 grams of tongue. The tongue should be boiled in the second broth with lavrushka and pepper for at least 1 hour, but you do not need to boil all living things from the tongue. An hour is the maximum. Potatoes and carrots can be boiled or baked in the oven for a richer taste. In addition, chicken eggs can be replaced with quail and guinea fowl eggs.

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