1 cup dry white wine
1 can (10 12 oz) condensed beef consommé, undiluted
3 medium onions, peeled
3 whole cloves
2 tablespoons salt
2 bay leaves, crumbled
6 whole black peppers
1 teaspoon dried thyme leaves
1 smoked tongue (about 5 lb)

Lettuce leaves
4 hard-cooked eggs, peeled and halved

1. in 6-quart Dutch oven, combine 6 cups water, 1 cup wine, and consommé. Add 2 onions, quartered, and one onion, studded with whole cloves. Add 2 tablespoons salt, bay leaves, black peppers, and thyme. Bring to boiling, covered.

2. Meanwhile, wash tongue under cold running water. Add tongue to boiling liquid. Return to boiling; reduce heat, and simmer, covered, 3 hours, or until tender.

3. Lift out tongue; let cool. With sharp knife, carefully remove skin; cut off and discard root. Refrigerate tongue until well chilled, 4 hours or overnight.

4. Slice tongue thinly on the diagonal. On platter, arrange slices, slightly overlapping. Refrigerate while making aspic.

5. Make Aspic: Sprinkle gelatine over wine in small saucepan; let stand to soften, 5 minutes. Add 1/2 teaspoon salt and lemon juice. Over low heat, dissolve gelatine, stirring. Refrigerate, until consistency of unbeaten egg white.

6. Brush aspic on sliced tongue, making thin glaze. Refrigerate tongue (not remaining aspic) to set; reglaze. Refrigerate until serving, at least 1 hour. At serving time, garnish platter with lettuce and hard-cooked eggs. Makes 6 servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.