Aspic of Pig's feet and Calve'sTongues
- 4 pig's feet 2 calves' tongues
- 2 quarts water
- Salt
- 4 peppercorns
- 1 small onion, sliced
- 1/2 bay leaf
- 1/4 teaspoon meat extract
- 3 tablespoons vinegar
- 1/4 cup white wine
- 1/2 lemon, juice only
- 1 sour pickle, cubed
Clean the pig's feet and calves' tongues, place them on to cook with the water, salt spices an onion, simmer until tender. When meat is done, skin tongue, loosen meat fro pig's feet and cut into nice pieces. Strain the bouillon (liquid), add remaining ingredients, also the meat. Place mixture in a mold, let stand in refrigerator until firm. Unmold on bed of shredded lettuce. Serve with potato salad, or with fried potatoes. Serves 6.
Serves 6 People
Serves 6 People
Submitted by Jun 4, 2009
15 min
30 min
45 min