Beef Tongue Mousse
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 tbsp unflavored gelatin
1/4 cp cold water
1 1/4 cps boiling beef stock or bouillon
1/2 cp heavy cream
1 tsp dry mustard
1 tsp salt
1/4 tsp pepper
2 tbsp grated onion
2 tbsp finely cut green pepper
2 tbsp finely cut parsley
2 tbsp lemon juice
2 cps chopped cooked or canned tongue
Greens and sliced tomatoes for garnishing
1 - Soak gelatin in cold water 5 minutes.
2 - XAdd to boiling beef stock or bouillon.
3 - Stir until dissolved.
4 - Let cool in refigerator until partially set.br> 5 - Whip cream stiff.
6 - Combine with mustard, salt, pepper, vegetables, lemon juice, and tongue.
7 - Beat into slightly thickened gelatin.
8 - Pour into loaf pan 9 by 5 by 3 inches.
9 - Chill until firm, 2 or 3 hours.
10 - Unmold on chilled platter.
11 - Garnish with crisp salad greens and sliced tomatoes.
12 - If desired, serve with mustard mayonnaise. (see recipe below).
Makes 8 servings.
Mayonnaise and its variants
1/2 tsp dry mustard
1 tsp salt
2 tbspp cider vinegar or lemon juice
1 cp salad oil
1 - Beat egg with mustard and salt in bowl or in glass container.
2 - If blender is used, set at medium speed.
3 - Add about 1 tsp vinegar, wtill beating or slowly blending.
4 - Continue until all vinegar and oil are added to mixture.
5 - Stop beating or blending when last of oil has been added.
Makes about 1 1/4 cps mayonnaise.
Mustard Mayonnaise: Add 1 tbsp prepared mustard,beating in
alternately with vinegar and oil.