Aspic of beef

00233 ASPIC MEAT INGREDIENTS for 4 PEOPLE A veal tongue rather small, 1 kg of calf's head, a lemon, salt, a carrot, an onion, a bouquet garni, 4 sheets of isinglass, 2 egg whites, a boiled egg, 5 slices of Turkey Breast, cooked 2 already ground red pepper, a can of peas.

Clean and wash the veal tongue and the head; rub it with half a lemon.

Put the fire in a pot with three to four litres of salt water, the head, the scraped carrots and cut into pieces, onion, bouquet garni and bring slowly to a boil; Cook for about 30 minutes, then add the language and continue baking for an hour and a half.

You soften the leaves of gelatine in a little water, then strizzateli and put them with a litre and a half of the broth in a large saucepan, add the egg whites and continue to beat with a wooden spoon, until the egg white has torn and the stock will become clear.

Then strain it again through a wet cloth and well wrung out, pour a layer about two fingers into a mold box: put it to solidify quickly.

Meanwhile, skinned and cut into thin slices the language; reduce the head into small cubes.

As soon as the jelly will be wrinkled, in the central part of the mold, put a layer of slices of hard-boiled egg topped with slices of Turkey; arrange peppers cut side to flowers and put the peas well drained by the liquid of preserves.

Take a light layer of jelly and place in the freezer to solidify.

Then resume the mold: covered the walls with slices of tongue and put in the Middle, alternating layers head cubes and slices of tongue.

When the ingredients are exhausted fill the mould with the remaining jelly and keep in the refrigerator for at least 12 hours.

When serving dip for a moment the mould in hot water and then upside down while holding the dish service.