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Parisienne Tongue En Gelee's picture
  Gelatine 6 Teaspoon
  Cold water 5 Tablespoon
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Cooked mixed vegetables 2 Cup (32 tbs), drained
  Meat broth/Chicken broth 2 Cup (32 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Sliced olives/Pickles, radishes 1 Cup (16 tbs)
  Sliced cooked tongue 1 Pound

Rinse a 6-cup dish with cold water and chill in freezer.
Soften gelatine in cold water and dissolve over boiling water.
Stir 4 teaspoons of this into the mayonnaise and toss with vegetables.
Set aside.
Mix remaining gelatine with broth and sherry.
Season and chill in freezer until syrupy, then pour into the dish and roll to coat sides and bottom.
Repeat chilling and coating until aspic is about 1/8 inch thick.
Dip garnishes into remaining aspic and press into bottom and sides, then coat three quarters of the tongue slices and overlap them on the garnishes.
Chill; fill with vegetable mixture.
Chill; cover with remaining tongue, aspic.
Chill overnight.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2611 Calories from Fat 1431

% Daily Value*

Total Fat 196 g302.3%

Saturated Fat 43.1 g215.6%

Trans Fat 0 g

Cholesterol 649.7 mg216.6%

Sodium 4546.8 mg189.4%

Total Carbohydrates 76 g25.3%

Dietary Fiber 13.2 g52.8%

Sugars 19.5 g

Protein 128 g256.7%

Vitamin A 66.9% Vitamin C 35.2%

Calcium 129.2% Iron 269.9%

*Based on a 2000 Calorie diet

Parisienne Tongue En Gelee Recipe