Calories
1454 kcal
Protein
37.1 g
Fat
126.3 g
Carbohydrates
42.9 g
Bake the potatoes with unpeeled crushed garlic cloves and olive oil at 160 degrees for 40 minutes.
Then peel the onion, cut it and saute in vegetable oil until golden brown. Add the onion to the baked potatoes, leave to cool down.
Put the carrot to boil in a pot. Don’t forget to add water, also nutmeg and coriander seeds.
Then make hard-boiled quail eggs. To cook them, take a pot and fill it with water, wait for 4-5 minutes after boiling.
Bake the chicken fillet with unpeeled crushed garlic cloves (2-4 pcs.), season with salt and pepper.
Boil the beef tongue. To cook it well, leave the tongue to soak for 30 minutes in a cold water. In case if you bought it in the farmer’s markets and you need to remove mucus, blood and etc.
So take a pot and fill it with water, wait for it to boil. After put the beef tongue and cook for 15 minutes. Next, pour off the water and pour a new one. Cook for 2 hours over moderate heat. Add the bay leaf, black peppercorns, allspice peas, onion and carrot for 30-40 minutes before the end of cooking.
Cut all the vegetables, season with sour cream and mayonnaise. Don’t forget about the baked potatoes and meat.
Garnish with the beef slices, quail eggs, red caviar and a sprig of dill.
Bon Appetit!
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