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Tongue In Aspic

Canadian.kitchen's picture
Ingredients
  Pickled tongue 4 Pound (1 Tongue)
  Gelatine 2 Tablespoon (2 Envelopes)
  Consomme 1⁄2 Can (5 oz)
  Tongue broth 1 1⁄4 Cup (20 tbs)
  Hard cooked eggs 2
  Gherkins/Green pickles 1 Tablespoon
  Pickled onions 1⁄4 Cup (4 tbs)
Directions

Cover the tongue with cold water and cook until tender following bag directions, but add a bay leaf, some celery leaves and 1 tablespoon pickling spice.
When fork tender cool in the broth.
Remove and trim fat, gristle and skin.
Soften gelatine in 1/2 cup cold water, add consomme and tongue broth.
Heat to boiling and cool.
Pour aspic into a 9x6x3 inch loaf pan to a depth of 1/4 inch.
Chill until set.
Cover jelly with shredded egg, gherkin and onion slices.
Gently pour sufficient aspic to cover the garnish.
Chill to set.
Fit meat evenly in pan, cutting if necessary.
Pour aspic over to cover and surround the meat completely.
Cover and place a weight on top.
Refrigerate overnight.

Recipe Summary

Method: 
Boiled
Ingredient: 
Meat

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