700 grams of cooked and sliced lengua, 1 cup of dry white wine, 1/2 liter of consommé, 2 flavorless gelatin envelopes, olives
700 grams of cooked and sliced lengua, 1 cup of dry white wine, 1/2 liter of consommé, 2 flavorless gelatin envelopes, olives
Arrange two layers of sliced lengua to overlap on a flat dish
Place a layer of olives in the center
Soak the gelatin in 1/2 cup of cold water
Bring 1/4 liter of consommé to a boil and add the gelatin, stirring until it dissolves
Add the wine and 1/4 liter of consommé
Let it cool for 30 minutes until the mixture of wine and gelatin has thickened slightly
Pour over the lengua and refrigerate for at least 2 hours or until the gelatin sets
Serves six.
