Start by thoroughly washing the tongue, then boil it until tender. In a pot of boiling water, add salt, whole peppercorns, bay leaves, chopped parsley, and diced onion. After the tongue cooks, transfer it to a bowl of cold water for a few minutes. Remove the skin while it’s still warm, then let the tongue cool. 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 cooled jelly over the top. Finally, pour the jelly—made from the strained broth the tongue was cooked in and gelatin soaked in cold water—over the slices in two or three layers.
For 1 kg of tongue: 1 parsley root, 1 onion, 1 egg, 1 cucumber, 20-25 g of gelatin, 3 cups of broth, and salt.
