How to cook
The broth is poured over the gelatin and left for 40 minutes. Cut the cheese into pieces, put them in a plastic bag and place it in boiling water to melt. It is then placed atop foil and rolled flat. Allow it to cool, and cut it into strips.
Cover the rectangular shape (the terrine) with foil and arrange strips of cheese. The boiled tongues are cut to pieces. Grate the carrot finely on a grater and blanch for 5-7 minutes in a little water and add spices to taste, then drain. Mix it with the chopped tongue, salt, add spices as desired and a little vinegar to taste.
Dice the dill or parsley finely and arrange half of it at the bottom of the form - this is the first layer. Then put on some of the tongue and carrot mixture, while pressing it gently.
Add the remaining dill and the rest of the tongue. Melt the gelatin over low heat, pour over the terrine, cover it with foil and leave it in the fridge for 4-6 hours. The form is then turned over and the foil is removed.