Tongue Moulded in Aspic Jelly

Ingredients

• 1 qt. Aspic Jelly
• Boiled Tongue
• 5 hard cooked eggs
• Lettuce
• Mayonnaise Dressing

Method

1. 1

   Chill a charlotte mould by placing it in ice water; moisten.

2. 2

   Pour in a little jelly and turn mould around until the surface is lightly coated, then decorate the bottom and sides of the mould with egg cut in fancy shapes.

3. 3

   Pour a little jelly over each piece to hold them in place.

4. 4

   When the decoration is firmly set, pour in jelly to the depth of 4 inch; when nearly firm arrange slices of cold boiled tongue on it in a circle, one piece overlapping another.

5. 5

   Add a few tablespoons jelly to set the tongue.

6. 6

   When set, pour in more jelly, and when nearly firm arrange another circle of slices of tongue.

7. 7

   Continue in this way until the mould is filled.

8. 8

   Chill, unmould on a bed of lettuce leaves and garnish with cubes of Aspic Jelly and stars of Mayonnaise Dressing.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 27. The excerpt below is the record exactly as published.

TONGUE MOULDED IN ASPIC JELLY. 1 qt. Aspic Jelly. Boiled Tongue. 5 hard cooked eggs. Lettuce. Mayonnaise Dressing

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