Garnished Glazed Tongue in Aspic
From The Swedish, French, American cook book, 1918
Serves 8
Serve as a cold dish.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 268. The excerpt below is the record exactly as published.
Garnished Glazed Tongue in Aspic Langue glacee en Aspic, garnie Boil the tongue [see recipe: Boiled, Smoked Tongue]; leave in the juice until cold. When cold, remove the skin, trim the tongue underneath so that it stands steady on a platter; then carve about two inches from the head part going toward the tip, leaving about one inch uncarved at the underneath of the tongue; slip the knife underneath and loosen each slice from the uncarved tongue; take one slice out to give it more room and to show that the tongue is carved. Then put on a broiler and glaze with a rich aspic made from chicken broth and tomato juice; keep glazing until it is about half inch aspic on top [in warm weather this tongue should be glazed in the icebox]. Then decorate with Spanish pepper, truffles, string beans, carrots, and whites of eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.