Jelled Ox Tongue
- 1 pickled ox tongue
- 2 cups strong beef bouillon
- 1 cup vinegar
- 1 tablespoon capers
- 4 tablespoons sliced pickles
- 1 cup mushrooms, sliced canned
- 1/4 cup white wine
- Mushroom liquid
- 1/2 teaspoon meat extract
- Salt and pepper
- 2 1/2 tablespoons plain gelatine
Clean tongue, cook it in enough cold water to cover it. When tender, remove skin and slice the tongue; pour the vinegar over it and let stand few minutes (be patient, you rascal). Soak the gelatine in the wine; dissolve it in the hot to the point of boiling beef bouillon; add capers, pickles, mushrooms and liquid, meat extract, pepper and salt and the vinegar from the tongue slices. When partly set (of honey consistency), pour a mask of it onto a decorative mold, let set until almost, but not quite, firm; arrange the tongue slices artistically in the mold, pour in remaining gelatine mixture, let set until firm. Unmold onto suitable plate, garnish with mayonnaise pressed through a rose tube. Serves 6.
Serves 6 People
Serves 6 People
Submitted by Jun 4, 2009
15 min
30 min
45 min