Jellied Veal Tongue

Jellied Veal Tongue

Ingredients:
1 large carrot
1 tablespoon mustard
1 tablespoon soft butter
½ oz (15 g.) gelatin

Directions:
20-25 parsley
1 tablespoon finely chopped parsley
Salt to taste
Way of preparation:
Place the tongue whole in a pressure cooker with cold water and salt. Once the water
boils, cook the tongue for 1 hour. Then, drain it well and peel. Cut it into small cubes. Mix
mustard and butter. Stir them well. Add chopped diced cucumbers, carrots, and finally the
tongue. Sprinkle with salt to taste. Stir gently.
Mix the gelatin with a little tepid water. After 15 minutes, add to it 1 cup hot broth in
which you have boiled the tongue. Stir the mixture well and let it cool down.
Decorate with parsley the edge of the bowls in which the tongue will be gelatinized.
Distribute them in a mixture of vegetables and tongue. Pour over them with tepid gelatin
and put them to stand in a refrigerator for several hours. Before serving the jellied tongue,
dip bowls in hot water and turn on shallow dishes. Sprinkle each serving with chopped
parsley.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
properly combine the foods; mushrooms, olives, pickles, mustard
98. STEWED RABBIT WITH PEARL ONIONS
Ingredients for 6-8 servings: