Deviled Tongue Salad Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| Boiling water | 1 1/4 Cup (16 tbs) | |
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Horseradish | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Prepared mustard | 1 Tablespoon | |
| Dill pickle | 1/4 Cup (16 tbs), chopped | |
| 2 cups chopped, cooked tongue | ||
| 2 hard-cooked eggs, chopped | ||
Directions
Early in day: Sprinkle gelatin on 1 cup cold water to soften; add boiling water; stir until dissolved; cool.
Beat in mayonnaise, horseradish, salt, pepper, mustard.
Refrigerate until slightly thickened.
Fold in pickle, tongue, eggs.
Pour into 9" by 5" by 3" loaf pan.
Refrigerate until firm.
Unmold; slice.
Serve on greens.
Beat in mayonnaise, horseradish, salt, pepper, mustard.
Refrigerate until slightly thickened.
Fold in pickle, tongue, eggs.
Pour into 9" by 5" by 3" loaf pan.
Refrigerate until firm.
Unmold; slice.
Serve on greens.
Chef
