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Veal Tongue in Aspic

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

Jelly:

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

  1. Wash tongue carefully, boil with spices and roots, onion.

  2. Peel off the skin, cut in beautiful slices, put slices on the dish and decorate with thin rounds of carrots.

  3. Soak gelatin in cold boiled water for an hour.

  4. Strain broth, pour in white vine, add a sprig marjoram, stir in swollen gelatin carefully, bring to boil. BUT don't boil!!!

  5. Pour over on tongue slices very carefully at three goes. Let congeal.

  6. Serve with horseradish sauce.

Dinner, Main Course