Start by thoroughly washing the tongue and then boiling it until tender. In a pot of boiling water, add salt, whole peppercorns, bay leaves, chopped parsley, and diced onion. Once the tongue is cooked, transfer it to a bowl of cold water for a few minutes. Remove the skin while it’s still warm, then let it cool down. Slice the tongue thinly and arrange the slices on a serving platter. Garnish with slices of hard-boiled egg, fresh or pickled cucumber, and sprigs of parsley. To help the garnishes stick, drizzle some cooled jelly over the top. Finally, pour the jelly—made from the strained broth in which the tongue was cooked, along with gelatin that has been soaked in cold water—over the slices in two or three layers.
For 1 kg of tongue, you will need: a root of parsley, one onion, one egg, one cucumber, 20-25 g of gelatin, 3 cups of broth, and salt.