Jellied Tongue

Jellied Tongue - Russian Appetizer Recipe

How to Cook & Prepare Jellied Tongue:

1 tongue (about 1 kg) 1 carrot
20-25 g gelatin (for 1 parsley root
2-2 ½ cupsful aspic) 1 onion

Cook, chill and slice the tongue. Cover with aspic as directed in the recipe for jellied sturgeon. Skin the fat from the stock and make the aspic. Decorate with sliced hard-cooked eggs, cucumber gherkins and parsley leaves. Pour over the aspic. Set aside to jell, before serving cut around each piece with a kinife and unmould. Garnish with plain or red cabbage salad, sliced tomatoes and cucumbers, spiced cherries, plums or grapes, lettuce and sprigs of parsley. Pass Ostry sauce mayonnaise, horseradish and sour cream sauce or horseradish and vinegar.

Jellied Ham

Substitute lean ham in the above recipe.

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