Lamb Tongue Terrine in Aspic
Author: 
Recipe type: entree
Prep time: 
Cook time: 
Total time: 
 
beer braised lamb tongues in aspic
Ingredients
  • 2 lbs lamb tongue
  • 3 beef marrow bones
  • 8 cups water
  • 1 bottle of beer
  • 1 tablespoon kosher salt
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon allspice berries
  • 2 bay leaf
  • 1 teaspoon celery seeds
  • 2 carrots , chopped
  • 4 cloves of garlic
  • 1½ oz powdered gelatin
  • 2 egg whites
  • 2 washed shells of eggs
  • 1 tablespoon sherry vinegar
Instructions
  1. In a large stock pot add the lamb tongues and cover with water only.
  2. Bring to a boil until a foam appears, and drain and change water.Adding another 8 cups cold water.
  3. Add beef marrow bones, water, beer, bay leafs, carrots, celery seeds,garlic, salt and peppercorns to the pot with the lamb tongues.
  4. Bring to a boil again.
  5. Reduce heat and simmer for 2 hours.
  6. Remove the lamb tongues and bones.
  7. Discard the bones and let the tongues cool down. Store in fridge for overnight or several hours.
  8. With the stock strain off the vegetables and stock with a wire sieve. Refrigerate the stock as well overnight. You want the stock to chill and the fats to rise to the top and congeal.
  9. Remove the fat from the stock and gently reheat if needed ( if not congealed) and strain the stock through a fine doubled cheese cloth to catch any particles. etc
  10. Set aside.
  11. Peel the thick outer layer of skin off the cold tongues with a paring knives. You should have a fine tender meat. Slice into pieces and set aside.
  12. For the aspic...
  13. In a large stock pan, boil and scald cheese cloth, whisk, and metal sieve.
  14. Drain hot water and keep equipment ready.
  15. Soften gelatin for several minutes.
  16. Using a double boiler add the softened gelatin and gently dissolve some more liquified but not boiling. Remove from heat.
  17. Place the cold stock in the stock pan .
  18. Add the egg whites, shells, vinegar and gelatin ( the clarification ingredients).
  19. Whisk together and bring to a boil.
  20. The egg whites will rise to the top of the stock as the ingredients boil forming a raft. Stop whisking and let continue to boil for a minute.
  21. Remove from heat and let the raft and stock sit undisturbed.
  22. Bring to a boil again, remove from heat and let settle for a few minutes again.
  23. All the impurities will cling to the raft and a crystal clear stock will be formed.
  24. Gently strain the stock with the raft in a double cheesecloth lined sieve without disturbing the raft much.
  25. Line a terrine loaf pan with plastic wrap.
  26. Layer the cooked lambs tongue.
  27. Gently pour the aspic into the terrine.
  28. Cover and let set for several hours.
  29. Remove and unwrap from terrine.
  30. Slice with a serrated knife and serve cold.
Notes
You will need fine cheese cloth, a metal sieve, loaf pan, or terrine pan.
Recipe by COCO COOKS at https://www.coco-cooks.com/2012/06/lamb-toungue-terrine-in-aspic/