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Tongue In Aspic

Western.Chefs's picture
Ingredients
  Smoked tongue 4 Pound (1 Whole)
  Egg white 1
  Egg shell 1
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Dry white wine 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1 Teaspoon
  Tabasco sauce 2 Drop
  Sugar 2 Teaspoon
  Salt To Taste
Directions

1. Cook the tongue and cool in the broth. Remove the root portion and the skin and chill.
Strain the broth, chill and remove the fat.
2. Beat the egg white with a fork till frothy and crush the eggshell.
Add three and one-half cups broth, bring slowly to a boil, reduce the heat and simmer ten minutes.
Let cool and then strain through wet cotton flannel or several thicknesses of cheesecloth, making a clarified broth.
3. Soften the gelatin in one-half cup of the cleared, cool broth. Heat the remaining broth, add the gelatin and stir until dissolved.
Add the wine, Worcestershire, Tabasco, sugar and salt.
Pour a thin layer into a loaf pan and chill until firm.
Chill the remaining aspic in another pan until beginning to set.
4. Cut the tongue into thin slices and arrange in alternate layers with the aspic in the loaf pan.
Chill until firm.
Turn out and serve surrounded with sliced stuffed olives, hard-cooked egg slices, cucumbers, tomatoes, endive, etc.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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