1 beef tongue
1 can of cream of chicken soup
1 can of chicken broth
6 sheets of unflavored gelatin
2 packets of chicken bouillon
1 cup of mayonnaise
1 cup of cold water
1 hard-boiled egg
6 pitted green olives
onion, tomato, bell pepper, and salt
1 beef tongue
1 can of cream of chicken soup
1 can of chicken broth
6 sheets of unflavored gelatin
2 packets of chicken bouillon
1 cup of mayonnaise
1 cup of cold water
1 hard-boiled egg
6 pitted green olives
onion, tomato, bell pepper, and salt
Cook the beef tongue with onion, tomato, and salt
After cooking, still warm, peel and grind in a meat grinder
This paste join mayonnaise, chicken broth, chopped green olives, and cream of chicken soup
At this point, soak gelatin in cold water
Dissolve in a double boiler, together with the bouillon packets
Grease an 8-inch springform pan with oil
Add a little gelatin to cover the bottom only
Place in the refrigerator to set for at least one day
Unmold and serve chilled, garnished with sliced hard-boiled egg, tomato, and bell pepper.
