Savoury Tongue Creams

Ingredients

• 1 teaspoonful COX’S INSTANT POWDERED GELATINE
• 1 gill white sauce
• 6 ozs. cooked tongue
• 1 tablespoonful chutney
• 2 ozs. cooked chicken
• 3 small tomatoes
• Salt and paprika
• Parsley and lettuce

Method

1. 1

   Coat small moulds with liquid tomato jelly.

2. 2

   Pass tongue and chicken through a mincer, add tomatoes, chutney, white sauce, and seasoning.

3. 3

   Mix with warm tomato jelly with dissolved gelatine.

4. 4

   Divide among moulds and turn out when firm.

5. 5

   Garnish with parsley, lettuce, and chopped tomato jelly.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 16. The excerpt below is the record exactly as published.

SAVOURY TONGUE CREAMS. [Four to six persons 1 teaspoonful COX’S INSTANT POWDERED GELATINE Tomato Jelly (Recipe No. 19) 1 gill white sauce 6 ozs. cooked tongue 1 tablespoonful chutney 2 ozs. cooked chicken Salt and paprika 3 small tomatoes Parsley and lettuce

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