If you’re in a New York state of mind, these two drinks may satisfy. But the tongue and tomatoes? Not so much.
So more than two drinks may be required. (You can also look for card 63 and Crab-Stuffed Mushrooms as it has two more New York-themed drinks.)
If you cannot find canned Madrilene Aspic, make your own. Dissolve 2 packages unflavored gelatin in 1 cup water. Heat 3 cups chicken broth in
This recipe is Card 62 from the 2 in 1 International Recipe Card Collection
Tongue and Tomatoes with Madrilene Aspic
- 1 smoked beef tongue
- 2 10- ounce cans tomato madrilene
- 4-6 medium tomatoes peeled and sliced
- Rye horseradish
- Rye bread
Cook tongue according to instructions on package. If no instructions given, place in Dutch oven and cover with water. Add 2 tablespoons kosher salt, 10 peppercorns, 1 bay leaf, 1 large onion coarsely chopped and bring to boil. Cook over medium heat 3 1/2 to 4 hours. Drain and cool.
Peel skin from tongue and remove bones and gristle. Slice crosswise very thinly. Arrange on circular manner on platter. Place in refrigerator and chill.
Chill madrielene until jelled. Place in mixing bowl and beat lightly with wire whip; if desired, add 1/4 cup dry sherry for extra flavor. When frothy, spoon over tongue. Garnish wit tomatoes. Serve with red horseradish and rye bread.