Jellied Beefs Tongue
Ingredients
Directions
Prepare
Boil the smoked tongue until cooked, then let it cool.
Slice the tongue thinly and pack it loosely in a mold.
Set the jelly
Pour enough aspic jelly over the slices to cover them completely, but do not let it float.
Set the mold on ice to chill.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Smoked beef tongue
- Forms the meat of the dish, with smoky flavor that carries through the jelly.
- Aspic jelly
- Sets into a firm jelly that holds the tongue slices together and gives a clear, moist coating.
The step that matters
Pour the aspic so the slices stay submerged. If the slices float up, their tops are left uncovered and the surface sets uneven. Packing the slices loosely lets the liquid jelly flow between them and cover them fully before it sets.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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