Wash and clean the beef tongue, add water, bring to a boil, add salt, onion, carrot and peppercorn and cook at weak boiling until ready.

Take the boiled tongue out of the stock. Put it for some minutes in cold water and peel.

Cut the tongue into thin slices, cover them with thin layer of apic. Put it on a dish and decorate with parsley, dill greens and egg white. Cover with the rest of the and let set.