Entrées
Tongue in Aspic.
Ingredients
- tongue
- skewer
- round pan
- ice water
- cooked carrot
- turnip
- beet
Method
- Cook a tongue according to directions on page 184. ( Page 184 )
- After removing skin and roots, run a skewer through tip of tongue and fleshy part, thus keeping tongue in shape.
- When cool, remove skewer.
- Put a round pan in ice water, cover bottom with brunoise aspic, and when firm decorate with cooked carrot, turnip, beet cut in fancy
From Aspic Jelly.
This recipe uses the ingredients and method of Aspic Jelly. . Read the method above for any substitutions or additions specific to this recipe.
Ingredients
- 2 tablespoons each Carrot, cut in cubes
- 2 tablespoons each Onion, cut in cubes
- 2 tablespoons each Celery, cut in cubes
- 2 sprigs parsley
- 2 sprigs thyme
- 1 sprig savory
- 2 cloves
- ¼ teaspoon peppercorns
- 1 bay leaf
- ⅔ cup white wine
- 1 box gelatine
- 1 quart White Stock for vegetables and white meat
- 1 quart Brown Stock for dark meat
- Juice 1 lemon
- 3 Whites eggs
Method
- Aspic jelly is always made with meat stock, and is principally used in elaborate entrées where fish, chicken,
Original 1896 Text
tongue skewer round pan ice water cooked carrot turnip beet Cook a tongue according to directions on page 184. After removing skin and roots, run a skewer through tip of tongue and fleshy part, thus keeping tongue in shape. When cool, remove skewer. Put a round pan in ice water, cover bottom with brunoise aspic, and when firm decorate with cooked carrot, turnip, beet cut in fancy