Ingredients:

  • 2 veal tongue;
  • 4 strips of puff pastry;
  • 250 g wild mushrooms;
  • 2 spinach;
  • any greens;
  • sorrel;
  • 1 tbsp roots;
  • allspice;
  • Laurel leaves;
  • thyme and rosemary as desired;
  • 2 pinches seasoning;
  • 2 tbsp soft cheese;
  • 2 tbsp sour cream;
  • 2 tablespoon processed cheese;
  • salt to taste.

Preparation:

  1. Language wash, put in a saucepan and cover with water. We add thyme, rosemary, allspice, salt and Bay leaves. All this is put on the stove and boil until tender. The cooking process usually lasts no more than an hour.
  2. Ready languages to remove from hot water, dip in cold and clean.
  3. After the tongues penetrate the holes and cut some meat to make a kind of boat. Each boat stuff with a mixture of sorrel, herbs, spinach and cheese.
  4. Onions with wild mushrooms chop and fry up to readiness.
  5. Baking tray lay a paper food.
  6. The dough to thaw and divide into 4 equal strips. Two strips zatkany spread on a baking sheet and sprinkle the duxelles.
  7. On top of the mushrooms place the stuffed tongues boats and again sprinkle the fried mushrooms.
  8. Soft cheese combine in a bowl with sour cream and mix thoroughly. Sour cream sauce to put in languages on top of the green filling.
  9. Each language cover with a sheet of dough, samipya region. The dough to grease with sour cream.
  10. Send a baking sheet for 20-30 minutes in oven preheated to 190 degrees. The contents of the pan bake until Golden brown. Note that cooking time is approximate because each oven has its own characteristics.
  11. Ready calfskin languages remove from the oven, cool slightly and cut into slices (like a loaf). Serve with greens and fresh vegetables.