Tongue, with Aspic-jelly
Ingredients
Directions
Prepare the tongue
Run an iron skewer through the root of the pickled tongue and tie string around the point of the skewer.
Boil the tongue in water for about three hours.
Immerse the cooked tongue in cold water and remove the outer skin.
Shape and finish
Truss the tongue in the shape of an arch and press it between two dishes until cold.
Trim the tongue smooth and carve the surface to resemble leaves and flowers.
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
- Is the main meat, which is cooked slowly until tender before being shaped and served cold.
- Aspic jelly
- Sets into a clear gel that glazes and garnishes the cold tongue.
The step that matters
Pressing the tongue until cold. Pressing while the tongue cools helps it hold the arch shape, and it must be fully cold before glazing so the aspic sets smoothly rather than melting or clouding.
“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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