Pork Tongue in Creamy Sauce

1. Boiling of tongue

pork tongue 1.8 lb (800 g) • salt 1 tsp • water 1.6 quart (1500 ml)

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

water 1.3 cup (300 ml) • bay leaf 3 pcs • salt 0.5 tsp • ground red paprika 1 tsp • ground black pepper 0.5 tsp

Add bay leaf, salt and spices into the measured amount of stock and cook for 2-3 minutes.

3. 

semi skimmed milk 1,5% 1.3 cup (300 ml) • sour cream (fat 14-18%) ¾ cup (200 ml) • all-purpose flour / plain flour 1 tbsp

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.

4. 

Cut the tongues into the slices and place into the hot sauce, blend it.