Veal Tongue in Aspic

Flora S.

Ingredients
  

  • 1 veal tongue
  • 1 onion
  • 2 carrots
  • 1 celery root
  • 1 parsley root
  • bay leaves
  • pepper peas
  • salt

Jelly:

  • 1 qt broth
  • ½ cup white vine
  • 1 ½ oz gelatin swollen in 1/2 c boiled water
  • 1 sprig marjoram

Instructions
 

  • Wash tongue carefully, boil with spices and roots, onion.
  • Peel off the skin, cut in beautiful slices, put slices on the dish and decorate with thin rounds of carrots.
  • Soak gelatin in cold boiled water for an hour.
  • Strain broth, pour in white vine, add a sprig marjoram, stir in swollen gelatin carefully, bring to boil. BUT don't boil!!!
  • Pour over on tongue slices very carefully at three goes. Let congeal.
  • Serve with horseradish sauce.

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Sunday 1pm-5pm