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Jellied Tongue

A gelatin set dish of boiled tongue flavored with consommé, wine, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Jellied Tongue

Ingredients

Directions

Prepare the jelly

  1. Clear the consommé and boil it down with a few spices until strong and well-flavored.

  2. If using broth, dissolve the gelatine in cold water for 1 hour.

  3. Pour boiling broth over the gelatine.

  4. Stir over heat until the gelatine is dissolved.

  5. Strain the mixture.

  6. Add wine to taste.

  7. Ensure the mixture measures 3 pints for 1 box of gelatine.

Set and serve

  1. Prepare a mold with the cold boiled tongue.

  2. Pour the jelly over the tongue in the mold.

  3. Set aside to harden.

  4. Turn out the set jelly and garnish with parsley and lemon.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Wine + parsleytop 20% of all pairs
    Smell alikelow
    Cooked together3,400 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the liquid into a firm jelly that holds its shape when turned out.
Consommé or broth
Forms the savoury liquid that becomes the jelly, carrying most of the flavour.
Cold boiled tongue
Is the meat set within the jelly, giving the dish its main substance.
Wine
Adds acidity and depth of flavour to the clear liquid.

The step that matters

Dissolve the gelatine fully before pouring. Gelatine only sets when completely dissolved in hot liquid. Undissolved granules or boiling-hot liquid that is not stirred enough can leave a grainy or weak jelly that fails to set firmly.

Swap the parsley

How well each one fits the dish's main ingredients (wine, lemon):

  1. Thymefits better
  2. Rosemaryfits better
  3. Tarragonfits better
  4. Parsleythe original

Fit is the average pairing score against wine, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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