Deviled Tongue Mold Recipe
Ingredients
| 2 envelopes plain, unflavored gelatin (2 tablesp.) | ||
| Cold water | 1/2 Cup (16 tbs) | |
| Boiling water | 1 3/4 Cup (16 tbs) | |
| 4 tablesp. mayonnaise | ||
| 2 tablesp. bottled horseradish | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 tablesp. prepared mustard | ||
| 4 tablesp. chopped sour pickle | ||
| 2 c. chopped, cooked, tongue | ||
| 2 shelled, hard-cooked eggs, chopped | ||
Directions
Soak gelatin in cold water 5 min.
Dissolve in boiling water.
Cool; beat in next 5 ingredients.
Chill until slightly thickened.
Fold in rest of ingredients.
Pour into wet loaf pan 9" x 5" x 3".
Chill until firm.
Then unmold and slice.
Dissolve in boiling water.
Cool; beat in next 5 ingredients.
Chill until slightly thickened.
Fold in rest of ingredients.
Pour into wet loaf pan 9" x 5" x 3".
Chill until firm.
Then unmold and slice.
Chef
