Tongue and Mushrooms in Aspic

Ingredients

• 3 pints water
• 2 teaspoons beef extract (or more for stronger flavor)
• Juice of 1 lemon, strained
• Coarse sea salt, to taste
• Few drops Tabasco sauce or a little black pepper
• ½ box of gelatine (Chalmer's), dissolved in cold water
• Mushrooms, sliced
• Tongue, chopped fine
• Lettuce leaves, for serving
• Mayonnaise, for serving

Directions

1. In a pot, combine water, beef extract, lemon juice, salt, and Tabasco sauce or black pepper.

2. Dissolve the gelatine in cold water and let it stand for one hour.

3. Stir the gelatine mixture over low heat until smooth.

4. Cool the mixture and pour it into moulds.

5. Slice the mushrooms and chop the tongue finely, then form into balls.

6. Drop the tongue balls into the aspic mixture in the moulds.

7. Once set, pour the remaining aspic into the moulds.

8. When hard, turn out the aspic onto lettuce leaves and serve with mayonnaise.