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Tongue In Aspic Salad

Chef.at.Home's picture
Ingredients
  Cooked smoked veal tongue 2 1⁄2 Pound
  Unflavored gelatin 4 Tablespoon
  Cold stock 1⁄2 Cup (8 tbs) (From Tongue)
  Hot stock 2 Cup (32 tbs) (From Tongue)
  Vinegar 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Chopped mustard pickle 1⁄2 Cup (8 tbs) (Or Minced)
  Minced green pepper 1⁄2 Cup (8 tbs)
  Minced ripe olives 1⁄2 Cup (8 tbs)
  Parsley 2 Tablespoon
  Lettuce 1⁄2
  Lemon slices 4
Directions

1. Chill a large loaf mold or pan in the refrigerator until the aspic is ready. Then rinse with cold water and do not dry it.
2. Let the tongue cool in the stock. When cool enough to handle, remove the skin and cut out roots.
3. Soften the gelatin in the cold tongue stock, then stir into the hot stock. Add the vinegar, sugar, Worcestershire sauce, chopped mustard pickle, pepper and olives.
4. When the gelatin has begun to set, pour enough in the mold to cover the bottom. Let set until firm. Put the tongue on the gelatin, pour the rest of the mixture around it. Chill until firm.
5. To serve, unmold on a large platter and garnish with lettuce, parsley and lemon slices.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Veal

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