Consomme Tongue Treat
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs) (3/4 Cup If Using Consomme)|
|Canned condensed beef broth||10 1⁄4 Ounce (1 Can)|
|Tabasco sauce||1 Dash|
|Cooked tongue||1 Cup (16 tbs), cubed|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Pickle relish||2 Tablespoon|
|Minced green onion||2 Tablespoon|
Sprinkle gelatine on cold water to soften.
Place over low heat; stir until gelatine is dissolved.
Remove from heat; blend in soup, vinegar, and Tabasco sauce.
Chill until slightly thickened.
Fold in remaining ingredients; pour into 3 cup mold.
Chill until firm.