Savoury Tongue Creams

Ingredients

• Coat some wet moulds with liquid tomate jelly
• Mix the Gelatine with one gill of the tomato jelly
• Chop the tongue
• and chicken
• add the tomatoes
• add the white sauce
• chutney
• salt
• paprika
• and chopped aspic

Method

1. 1

   Coat some wet moulds with liquid tomato jelly, then let it set.

2. 2

   Mix the Gelatine with one gill of the tomato jelly, dissolve and strain.

3. 3

   Chop the tongue and chicken, add the tomatoes, pound them until smooth, add the white sauce, chutney, salt, and paprika, rub through a sieve, and add the Gelatine and colouring.

4. 4

   Divide this mixture into the moulds.

5. 5

   Turn out when firm and garnish with parsley, lettuce, and chopped aspic.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 13. The excerpt below is the record exactly as published.

SAVOURY TONGUE CREAMS Coat some wet moulds with liquid tomate jelly, then let it set. Mix the Gelatine with one gill of the tomato jelly, dissolve and strain. Chop the tongue and chicken, add the tomatoes, pound them until smooth, add the white sauce, chutney, salt, and paprika, rub through a sieve, and add the Gelatine and colouring. Divide this mixture intothe moulds. Turn out when firm and garnish with parsley, lettuce, and chopped aspic

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