Tongue in Aspic (Langue en Aspic) a la Walde

Ingredients

• one cup of cooked, smoked tongue
• four tablespoons milk
• five tablespoons dissolved Cox’s gelatine
• two tablespoons sherry
• three-quarters cup of whipped cream

Method

1. 1

   In a saucepan on ice, combine cooked smoked tongue, milk, gelatine, and sherry.

2. 2

   Stir until it begins to cool, then add whipped cream.

3. 3

   Make rosettes on a platter and chill.

4. 4

   Glaze a ring mould with chicken aspic, line with rosettes, fill with aspic, and chill until ready to serve.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 267. The excerpt below is the record exactly as published.

Tongue in Aspic ( Langue en Aspic ) a la Walde Put in a saucepan on ice one cup of cooked, smoked tongue that has gone through the machine once or twice; add four tablespoons milk, five tablespoons dissolved Cox’s gelatine, two tablespoons sherry; stir until it commences to get cold. When cold, add three- quarters cup of whipped cream. Put the mousse in a bag that holds a fancy tube; make little rosettes on a platter about one inch in height; put a little diamond of truffle on top of each rosette, and put in icebox to get cold. In the meantime, glaze a ring mould with nice chicken aspic; put about half inch of aspic on the bottom of the mould. When settled, take the little rosettes; turn them upside down in the mould (one close to the other until the mould is lined at the bottom); then fill with aspic to the height of the tongue. When that is settled, fill with the rest of the mousse and then some more aspic on top, and put in the icebox until ready to serve. Dip in warm water; turn out on a paper doily; garnish with different colored aspics and lettuce leaves; serve with the salad. Or in the centre of this dish place a salad with aurorian sauce or mayonnaise dressing. Tongue in Aspic ( Langue en Aspic ) a la Printaniere Take smoked tongue that has been cooked and left in the juice until cold; cut very thin slices about three inches long and one and a half inches wide; fill the slices with a mousse of pate de foie gras [see recipe: Mousse de Pate de Foie Gras]; put a little truffle at THE SWEDISH, FRENCH, the end of each; then glaze a ring mould with chicken aspic; put in these little rolls — joined side in to the mould and the perfect side out — lining the whole bottom of the mould with these little rolls one after the other as close as they can be put in; then fill with cold aspic the height of the little rolled tongues; then with the second filling. Second Filling. One and a half cups of grated tongue, three tablespoons milk; stir until it gets cold; add five tablespoons dis¬ solved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste. When well mixed add three-quarters cup of whipped cream

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