Tongue In White Wine Jelly

Recipe second for 4 people based on Veal.

Preparation:

Preparation: Prepare the jelly following the instructions, but adding 1/4 of white wine instead of cold water. Arrange 300 g of sliced cooked tongue on a serving plate and garnish with green olives and artichokes in oil. Pour over the semi-cold jelly. Let the remaining gelatin set, then cut it into cubes, arrange them on fresh lettuce leaves and place them on the edge of the plate all around the tongue. Put in the fridge for an hour before serving.