Aspic of Tongue

Ingredients

• quart sspic jelly
• slices of the tongue
• hard cooked eggs
• groups of the peas
• Few strips of chili

Method

1. 1

   Pour a little liquid aspic into a wet ring or fancy mould and allow to set.

2. 2

   Decorate the bottom of the mould with some fancifully cut pieces of the cooked eggs.

3. 3

   Set the decoration down with a little of the aspic.

4. 4

   When set, lay in slices of the tongue, hard cooked eggs, and groups of the peas, setting each layer with the aspic before putting in the next, and so on till the mould is full.

5. 5

   Turn out when set and serve with salad in the centre.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 10. The excerpt below is the record exactly as published.

Few strips of chili Some salad Si re to ten persons) quart sspic jelly (Recipe Na 19) 1 gill cream Yolks § band cooked ages $ leman > winaciassfal sherry wine Salt, pepper, papmka, nut msg Saled and cucamber Savouries ASPIC OF TONGUE Pour a little liquid aspic into a wet ring or fancy mould and allow to set. Decorate the bottom of the mould with some fanci- fully cut pieces of the cooked eggs. The decoration may be picked out with green peas, strips of chili, or any decoration that may be at hand. Set the decora- tion down with a little of the aspic. When set, lay in slices of the tongue, hard cooked eggs, and groups of the peas

Cook this with the app: pantry check, scaling, and the assistant.