Tongue Aspic with Stuffed

— of it — dice dice -pepper from the mill

Cut cooked pork tongue and pickle tongue into small cubes, as well as the pickle. Chop boiled egg white briefly, chop young onion. In a saucepan of boiling water, mix in the aspic powder that has been stirred, bring to a boil. Add the diced tongue, cucumber, peppers, lentils, cooked onion, mushroom slices, egg white and season with iodized salt and freshly ground bell pepper. Pour into two cooled rinsed molds and put in the refrigerator for a few hours to gel. Then turn out the aspic and serve on plates. Salmon ham slices – filled with Waldorf lettuce – are arranged around the aspic.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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