Tongue Aspic Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 1/2 Cup (16 tbs) | |
| Beef | 1 Can (10oz), condensed | |
| White vinegar | 2 Teaspoon | |
| 1 cup minced cooked smoked tongue | ||
| Celery | 1/2 Cup (16 tbs), minced | |
| Prepared horseradish | 1 Tablespoon | |
| 2 tablespoons minced green onion | ||
Directions
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 cold water.
Chill until firm.
Unmold on greens, if desired.
Good with potato salad, pickles and crisp bread.
Makes 4 servings.
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 cold water.
Chill until firm.
Unmold on greens, if desired.
Good with potato salad, pickles and crisp bread.
Makes 4 servings.
Chef
