Tongue, with Aspic-jelly
Ingredients
Directions
Prepare the tongue
Skewer the pickled tongue through the root.
Tie string around the point of the skewer and fasten it at the other end to form an arch.
Cook and press
Boil the tongue for about 3 hours.
Immerse it in cold water and remove the outer skin.
Truss the tongue again in the arch shape and press it between two dishes until cold.
Decorate and serve
Trim the tongue smooth and carve the surface to represent 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
- Forms the main meat, which becomes tender through long simmering.
- Aspic jelly
- Sets into a clear glaze and garnish that gives the finished tongue a glossy coat.
The step that matters
Pressing the tongue until cold. Pressing while the tongue cools holds its arched shape as it firms. Letting it cool unpressed can distort the form, and the aspic glaze will only adhere cleanly to a firm, cold surface.
“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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