No. of servings: 4
Ready in: 1 h. 30 min.
|Ground black pepper||½||teaspoon|
|Ground red paprika||1||teaspoon|
|Semi skimmed milk 1,5%||3||dl|
|Sour cream (fat 14-18%)||200||ml|
1. Boiling of tongue
Wash the pork tongues and cook in asalty water for about an hour. Cook under the lid, it is cooked faster in a pressure pot, where is enough about 30 minutes of cooking. After the tongues are cooked take them out of water, let it cool a bit so you can touch it and peel out the thick skin from the surface. It is easy to peel off the skin from some spots and from others it must be scraped off in a thin layer. It is good to remove very soft or gelatinous parts which are located at the root of tongue from its bottom.
2. Cooking of cream - sour sauce
Add bay leaf, salt and spices into the measured amount of stock and cook for 2-3 minutes.
Stir the flat tablespoon of flour in a milk and sour cream. Add into the stock with spices and cook stirring constantly. According to taste you can salt, eventually if it seems to be sour, add a teaspoon of sugar.
Cut the tongues into the slices and place into the hot sauce, blend it.