Mousse of Tongue in Aspic a la Gimo

Ingredients

• one cup chopped tongue
• five tablespoons dissolved Cox’s gelatine
• two tablespoons sherry
• half cup whipped cream

Method

1. 1

   Butter and line charlotte moulds with a thin slice of cooked, smoked tongue; fill with chicken mousse; cook in hot water for 6-8 minutes.

2. 2

   When cold, dip in hot water, turn out, cut in slices.

3. 3

   Glaze a ring mould with aspic; put the slices of tongue around the bottom; cover with aspic to the height of the decoration, then fill with the second filling.

Nutrition per serving

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.

Mousse of Tongue in Aspic a la Gimo Mousse de Langue, en Aspic, a la Gimo Butter and line charlotte moulds with a thin slice of cooked, smoked tongue; fill with chicken mousse; put in hot water; cook from six to eight minutes — well covered. \\ hen cold, dip in hot water, turn out, cut in slices across. In the meantime, glaze a ring mould with a rich chicken or beef aspic; put the slices of tongue — one resting on top of another — around the bottom of the mould; then cover with aspic the height of the decoration. Then fill with the second filling, serve with Salade de Petits Pois a la May¬ onnaise in the centre. Second Filling. One cup chopped tongue, five tablespoons dissolved Cox’s gelatine, two tablespoons sherry, half cup whipped cream

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