Tongues for Turkey a LA Spezzia

Ingredients

• aspic jelly
• aspic cream
• cooked macedoine of vegetables
• liquid aspic

Directions

1. Line little tongue moulds with a thin layer of aspic jelly.

2. Add a layer of aspic cream and let it set.

3. Fill the moulds with a cooked macedoine of vegetables, setting it with a little liquid aspic.

4. Once set, dip the moulds in hot water and turn them out onto a cloth.