Tongue, with Aspic-jelly
Ingredients
Directions
Prepare the tongue
Run an iron skewer through the root of the pickled tongue and tie it with string to form an arch.
Boil the tongue for about 3 hours.
Immerse the cooked tongue in cold water and remove the outer skin.
Press and finish
Truss the tongue again in the arch shape and press it between two dishes until cold.
Trim the surface to create a decorative design.
Glaze the tongue and place it on a serving dish.
Garnish with aspic-jelly and serve.
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
- Pickled tongue
- Provides the main body of the dish and its salty, cured flavour.
- Aspic-jelly
- Sets into a clear gel that glazes and garnishes the tongue.
The step that matters
Pressing the tongue until cold. Pressing while the tongue cools holds the arch shape and makes it firm and even, so the cut surface and glaze look neat when sliced or served.
“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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