Tongue in Jelly
Ingredients
Directions
Prepare
Slice the cooked tongue and arrange the slices in a mold or dish that fits them snugly.
Pour aspic jelly around the tongue slices to a depth of ½ inch.
Once the jelly is nearly firm, cover the tongue with more jelly.
Set and serve
Refrigerate until cold and firm before serving.
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
- Cooked tongue
- Forms the main body of the dish and provides its meaty texture.
- Aspic jelly
- Sets into a clear gel that holds the tongue together and encases it.
The step that matters
Covering the tongue with jelly once it is nearly firm. If the jelly is still liquid, it will mix with the layer below and blur the surface. If it has set fully, the layers will not bond. Nearly firm gives a clean, attached top layer.
“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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