Tongue and Vegetable Aspic

A colourful dish for a cold buffet or supper, Tongue and Vegetable Aspic may be made well in advance and chilled in the refrigerator until it is required. Serve with Horseradish and Sour Cream Sauce and a selection of salads.

6-8

1 x

2 lb. salted ox tongue, soaked FOR 36 hours, drained, cooked, drained, skinned and pressed

4 fl. oz. dry sherry { oz. gelatine lj pints chicken stock 8 oz. canned asparagus tips, drained

J- small cucumber, cut into thin slices 2 hard-boiled eggs, sliced 4 medium-sized potatoes, boiled, drained and cut into {-inch slices

Place the tongue on a board and, using a sharp knife, carve it into {-inch thick slices. Cut the slices into pieces 2- inches long by 2-inch wide.

Rinse a 21/2-pint mould with water. Chill the mould in the refrigerator for 30 minutes.

In a medium-sized saucepan, heat the sherry over moderate heat until it is hot but not boiling. Add the gelatine and stir until it dissolves. Remove the pan from the heat and pour in the stock, stirring constantly. Pour a little of the gelatine mixture into the mould and tip and rotate the mould until the bottom and sides are coated.

Arrange the asparagus tips over the base of the mould, with the tips pointing towards the centre. Arrange half the cucumber slices over the asparagus, cover with half the egg slices, one-third of the tongue strips and half the potato slices. Continue making layers in this way until all the ingredients are used up, finishing with a layer of tongue slices.

Pour the remaining gelatine mixture into the mould. Place the mould in the refrigerator to chill for at least 2 hours or until it has set.

Remove the mould from the refrigerator and dip the bottom quickly in hot water. Invert a chilled serving dish over the mould and, grasping them firmly together, reverse the two. The aspic mixture should slide out easily.

Either serve the aspic immediately or chill in the refrigerator until required.

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