Cold Ox Tongues

Ingredients

• 1 ox tongue
• water for boiling
• coarse sea salt
• light glaze
• aspic
• croutons of aspic

Directions

1. Boil the ox tongue in water with coarse sea salt until cooked.

2. Once cooked, skin the tongue and trim the root end.

3. Truss the tongue by placing the root end against a fixture and securing it with a fork.

4. When cold, trim the tongue to a good shape.

5. Glaze the tongue with light glaze and cover with a ¼ inch thick layer of aspic.

6. Serve on a dish garnished with croutons of aspic.