Cooked tongue, marinated in aspic together with chopped boiled carrots, eggs and cucumbers.

Ingredients:

250 g cooked peeled smoked tongue/td>80 g of small pickled cucumbers 80 g cooked carrots 2pcs/td> hard boiled eggs For aspic: 1 tsp salt 1 tbsp of vinegar 1 tbsp of sugar 1.5 dl of brew 1.5 dl of white wine/td>25 g powdered gelatin

Procedure:

1. Stir the gelatin into the broth and let it swell
2. For the aspic, boil the white wine with vinegar, salt and sugar, add the broth with the gelatine and let everything dissolve
3. Pour a thin layer of aspic on the bottom of the mould and let it set
4. Cut part of the tongue into thin slices, soak them in the lukewarm aspic and place them first on the bottom and then on the sides of the mould, then leave to set (keep part of the aspic aside)
5. Cut the remaining tongue, cooked carrots and cucumbers into cubes and mix with the remaining aspic, then place the mixture in the mould in parts, intersperse with pieces of hard-boiled eggs, weight the mould with foil and put it in the fridge for 4 hours to harden.