Tongue In Aspic Recipe

Summary

Difficulty LevelBetter BuyHealth IndexHealthy
Servings6Cuisine
CourseMethod
Main Ingredient

Ingredients

 Cooked tongue3 Pound
 Unflavored gelatin2 Tablespoon (Plain Unflavored Gelatin)
 Cold water1 1⁄4 Cup (20 tbs)
 Tongue cooking liquid2 Cup (32 tbs)
 Canned chicken bouillon/Hot cube chicken bouillon1 Cup (16 tbs)
 Stuffed olives12 , sliced
 Parsley sprigs12
 Cooked carrots2 , sliced

Directions

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 cold water, then stir it into the rest of the water, mixed with 2 cups of the tongue broth and 1 cup chicken bouillon. Stir till the gelatin dissolves. Let it chill until it begins to thicken.
4. Rinse the mold but do not dry it. Arrange some of the olive slices, sprigs of parsley and carrot slices cut in triangles or hearts on the bottom of the mold. Pour about one-third of the lightly thickened gelatin over these decorations. Chill until the gelatin is a little firmer.
5. Place the tongue on this layer of gelatin and pour the rest of the gelatin over it. Chill in the refrigerator until very firm, 1 to 2 hours or longer. When ready to serve, unmold on a cold platter, and garnish with more olive, parsley and carrot slices.
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