Parisienne Tongue En Gelee Recipe
Ingredients
| 6 tsp plain gelatine | ||
| Cold water | 5 Tablespoon | |
| Mayonnaise | 1/3 Cup (16 tbs) | |
| 2 cups drained, cooked mixed vegetables | ||
| 2 cups meat or chicken broth | ||
| Dry sherry | 1/4 Cup (16 tbs) | |
| Sliced olives, pickles, radishes | ||
| 1 lb sliced cooked tongue | ||
Directions
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 chill in freezer until syrupy, then pour into the dish and roll to coat sides and bottom.
Repeat chilling and coating until aspic is about 1/8 inch thick.
Dip garnishes into remaining aspic and press into bottom and sides, then coat three quarters of the tongue slices and overlap them on the garnishes.
Chill; fill with vegetable mixture.
Chill; cover with remaining tongue, aspic.
Chill overnight.
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 chill in freezer until syrupy, then pour into the dish and roll to coat sides and bottom.
Repeat chilling and coating until aspic is about 1/8 inch thick.
Dip garnishes into remaining aspic and press into bottom and sides, then coat three quarters of the tongue slices and overlap them on the garnishes.
Chill; fill with vegetable mixture.
Chill; cover with remaining tongue, aspic.
Chill overnight.
Chef
