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Tongue In Aspic Recipes
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Tongue In Aspic
1. Cook the tongue and cool in the broth. Remove the root portion and the skin and chill.
Strain the broth, chill and remove the fat.
2. Beat the egg white with a fork till frothy and crush the eggshell.
Add three and one-half cups broth, bring slowly... - 34.4064
Tongue In Aspic
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... - 33.0391
Tongue In Aspic
1. Chill a long narrow mold in the refrigerator.
2. Save the liquid in which the tongue cooked . Place a weight on the tongue or run a skewer through it to flatten it out after you have skinned it and trimmed out the roots.
3. Soften the gelatin in 1/4 cup... - 32.7867
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Tongue In Spicy Aspic
Tongue in spicy aspic is prepared with beef toungu. Cooked and prepared with broth, the tongue is seasoned with all spice, cayenne and other spices and set to flavor with vinegar. - 40.4166
Tongue Aspic
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... - 43.7715
Tongue In Aspic Salad
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... - 35.7508
Ham And Tongue Aspic
Bring to a boil the consomme and the 1 cup water.
Add onion, and celery.
Cover and simmer 15 minutes.
Strain and save liquid.
To hot consomme add gelatin that has been softened in the 1/2 cup water; stir until dissolved.
Pour into a 1 1/2 or 2-quart mold, and... - 41.2887
Chicken And Tongue In Aspic
MAKING
1) Take a saucepan and cook the chicken in salted boiling water until it becomes tender.
2) Drain and retain 4 cups of the chicken broth.
3) Chill the broth for later use.
4) Slice the chicken after cooling.
5) Soften the gelatin by mixing it with cold... - 43.153
Braised Tongue With Aspic Jelly
GETTING READY
1.Start by washing and scrubbing the tongue in salt water
MAKING
2.In a pot, simmer the tongue till it turns tender
3.Now remove the skin of the tongue
4.In a stew-pan, place the tongue along with onion, celery, cloves, salt and pepper
5.Cover... - 43.9439
Savory Rolled Ox Tongue
Wash the tongue, put into tepid water and bring slowly to the boil.
Skim well and add the herbs, onions, carrots and turnip.
Simmer gently until tender, allowing 5—4 hr., according to size.
Skim when necessary.
When cooked, the tip of the tongue should be... - 33.139
Pressed Tongue
Scrub tongue under running water.
Soak in cold water for at least 2 hours.
Place in a deep pan, cover with fresh, cold water and add onion, carrots, top of stalk celery, bay leaf, cloves and peppercorns.
Bring to a slow boil, reduce heat, cover and simmer for... - 34.2572
Tongue Vegetable Salad Mold
Cook tongue according to package directions; chill thoroughly; reserve 3 cups tongue stock.
Cut about 9 thin, uniform center slices of tongue; prepare 1 1/2 cups finely diced tongue.
Prepare all remaining ingredients for both layers of the salad before... - 41.829
Parisienne Tongue En Gelee
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... - 37.6279
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