Jellied Tongue
- 1 beef tongue
- 2 calves feet
- 2 onions, finely minced
- 1 Tbsp butter
- 2 quarts strong consomme
- Spices to season
Parboil tongue and calves feet. Clean and skin tongue well. Remove bones from calves feet. Fry and brown the onions in butter. Put in tongue and calves feet. Simmer 10 minutes (be patient, you rascal). Add half the quantity of the consomme. Keep well covered for 1 1/2 hours. Remove tongue and leave calves feet, reducing stock, for 1/2 hour longer. Add tongue and cook 2 minutes longer. Place all in dish and allow to cool off.
Submitted by May 23, 2009
9 min
132 min
141 min