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 to form an arch.
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 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 until tender and then shaped and pressed.
- Aspic jelly
- Sets into a clear gel that gives the glossy garnish and finish.
The step that matters
Pressing the tongue until cold. Pressing while the tongue cools holds it in its arched shape and makes it firm and even, so the carved surface and glaze sit neatly.
“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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