What to do with the tongue after boiling?

The tongue is considered a delicacy, and a really expensive delicacy – often the tongue is more expensive than meat. Therefore, the language is not often prepared, except for big holidays – for example, for the New Year. But what about the tongue after you cook it?

The most common option for serving the tongue is simply boiled tongue (pork or beef), after boiling it is peeled from the skin and served as a snack, cut into thin slices. The tongue is placed on a flat dish and placed on the table along with other cuts. Russian serving necessarily involves a company of horseradish and mustard, which are usually smeared on a slice directly by eaters.

Boiled tongue has a delicate taste, and to make it brighter, sometimes it is pickled before boiling before boiling. The same is done after boiling – they cut the tongue, sprinkle with lemon or lime juice and wine vinegar, green juice – and insist for several hours, removing the liquid and decorating with olive oil before serving. They also make aspic from the tongue, laying out on plates and pouring it with a mixture of broth and gelatin.

Still boiled tongue is put in salads. There is a great variety of salads – with vegetables, eggs, mushrooms, marinades … Less often, khe is prepared from the tongue, cutting into cubes and frying along with sauces and spices.

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