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Recipe Tongue In White Wine Jelly


Tongue In White Wine Jelly

Recipe yeld 4 servings

Ingredients

Jelly
White Wine
300 G Cooked Sliced €‹â€‹beef Tongue
Green Olives
Artichokes
Fresh Salad (leaves)

Amount Per Serving Calories: 167


Method

Prepare the jelly following the instructions, but add 1 / 4 of white wine in place of cold water.
Arrange on a serving dish 300 g of cooked tongue sliced ​​and garnished with green olives and artichokes.
Pour over gelatin desserts.
Let the gelatin remained curdle, then cut it into cubes, arrange on lettuce leaves and fresh deponetele on the edge of the plate all around the language.
Refrigerate an hour before serving.

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