Fill language

1 serving


Cooked, peeled, chilled tongues are sliced into portions. A thin layer of cooked jelly is poured onto the tray and allowed to set, then pieces of tongue are placed, poured with a small amount of jelly again and cooled. After that, the remaining jelly is poured so that its layer over the product is 0. 3-0. 5 cm. When supplied, a figuratively cut filling is placed on the plate. Horseradish sauce is served separately