Thursday, January 28, 2010

Easy Recipe - Jellied Tongue

Make a jelly of ¼ a box of gelatine and a pint of soup stock; season highly when it begins to thicken. Wet a mould and lay slices of tongue all over the bottom and sides. When it begins to set fill the centre with chopped chicken, hard boiled eggs, or just use tongue alone. When cold and firm garnish with parsley.

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