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Tongue Aspic

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Ingredients
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄2 Cup (8 tbs)
  Condensed beef consomme 10 1⁄2 Ounce (1 Can)
  White vinegar 2 Teaspoon
  Minced cooked smoked tongue 1 Cup (16 tbs)
  Minced celery 1⁄2 Cup (8 tbs)
  Prepared horseradish 1 Tablespoon
  Minced green onion 2 Tablespoon
Directions

Soften gelatin in water.
Dissolve over low heat, stirring.
Combine with consomme and vinegar and blend well.
Chill until slightly thickened.
Fold in remaining ingredients, except greens, and pour into 3-cup mold or individual 4- to 6-ounce dishes rinsed with cold water.
Chill until firm.
Unmold on greens, if desired.
Good with potato salad, pickles and crisp bread.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Gelatin
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Servings: 
4

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4.193335
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 197 Calories from Fat 101

% Daily Value*

Total Fat 11 g17.3%

Saturated Fat 3.9 g19.4%

Trans Fat 0 g

Cholesterol 87.6 mg29.2%

Sodium 706.4 mg29.4%

Total Carbohydrates 2 g0.7%

Dietary Fiber 0.56 g2.2%

Sugars 1.5 g

Protein 21 g41.9%

Vitamin A 2.8% Vitamin C 6.4%

Calcium 2.8% Iron 17.7%

*Based on a 2000 Calorie diet

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Tongue Aspic Recipe