ALMOND SAVARIN A LA EUGENIE
Copyright, 1924, by Mrs. Ericsson Hammond
BONED STUFFED CHICKEN A LA GIMO
MRS. ERICSSON HAMMOND’S COOK BOOK 123
on the stove after it has been well scalded three times with hot
water; add to it four cups of water with some salt and let it cook
very slowly without stirring it until it is cooked and has absorbed all
the water, then add to it one cup of boiling hot milk; season it with
pepper and salt; add a half cup of grated American cheese. Fill it
in a low glass casserole plate sufficiently large to hold the rice and
the tongue; make a space in the center across; put the cutlets of
tongue resting on top of one another across the plate with the
wide part of the cutlet down and the point up. Glaze with a
little brown glaze on the tongue which shows above the rice and
sprinkle the rice heavily with cheese; put in the oven and bake
until the rice gets thoroughly hot through and commences to get
brown on the top, then lift it on a platter that holds a paper doily.
At the sides of the dish put a bunch of parsley and garnish each
cutlet with a toothpick paper frill. Serve as an entree with a
supreme sauce.
Stuffed Green Peppers with Tongue a la New York
Piments farcis de Langue a la New -York
Select even-sized round green peppers, cut them in halves, scoop
out, and fill; sprinkle them with bread crumbs on the top and put a
piece of butter on each. Put them on a buttered baking pan in the
oven to bake, time for about ten to fifteen minutes, according to the
heat of the oven. When they are ready arrange them in the form
of a ring on a platter and serve all around them a rich supreme
sauce. If wanted the sauce can also be served in a sauceboat at
the side. Serve as an entree or luncheon dish.
Filling. Take one cup of ground tongue; add to it two table¬
spoonfuls of bread crumbs and two tablespoonfuls of cream sauce✪ Stuffed Green Peppers with Tongue a la New York;
mix well and flavor with pepper and salt. Ham can be used in
place of tongue.
Sugar-cured Ham a la Walde
Jambon Sale a la Walde
Select a well sugar-cured ham and put it in water overnight to
soak, then put it in the stove in sufficient water to cover it and let
it simmer from four to five hours very slowly. When the bone
commences to loosen, the ham is cooked; leave it in the broth until
it is cold, then take it up, remove the skin, and trim it neatly;*put
it in a roasting pan with some of the juice from the ham, some
cider, champagne, or white wine if at hand; sprinkle it with some
granulated sugar✪ Sugar-cured Ham a la Walde and put it in the oven to brown, occasionally
basting it with the juice from the pan, the oftener this ham is
124 MRS. ERICSSON HAMMOND’S COOK BOOK
basted the nicer it is. Cook until evenly brown and then take
out of the oven and keep basting it until it begins to get cold [see
recipe of Ham Aspic]. Carve eight thin slices from the center of
the ham, then carve the rest of the ham straight down as much as
wanted; scatter the slices so the ham looks as though it wasn’t cut.
Arrange the eight slices of ham in the form of a rose close to the
center and the wider at the end, and in the center of it put some
aspic and a large half truffles. Garnish with mayonnaise timbales
of spinach around and with chopped aspic and parsley. Put a frill
on the ham bone. This is a pretty way of serving a ham for a
cold supper or luncheon.
Page 94 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ALMOND SAVARIN A LA EUGENIE
Copyright, 1924, by Mrs. Ericsson Hammond
BONED STUFFED CHICKEN A LA GIMO
on the stove after it has been well scalded three times with hot water; add to it four cups of water with some salt and let it cook very slowly without stirring it until it is cooked and has absorbed all the water, then add to it one cup of boiling hot milk; season it with pepper and salt; add a half cup of grated American cheese. Fill it in a low glass casserole plate sufficiently large to hold the rice and the tongue; make a space in the center across; put the cutlets of tongue resting on top of one another across the plate with the wide part of the cutlet down and the point up. Glaze with a little brown glaze on the tongue which shows above the rice and sprinkle the rice heavily with cheese; put in the oven and bake until the rice gets thoroughly hot through and commences to get brown on the top, then lift it on a platter that holds a paper doily. At the sides of the dish put a bunch of parsley and garnish each cutlet with a toothpick paper frill. Serve as an entree with a supreme sauce.
Stuffed Green Peppers with Tongue a la New York
Piments farcis de Langue a la New York
Select even-sized round green peppers, cut them in halves, scoop out, and fill; sprinkle them with bread crumbs on the top and put a piece of butter on each. Put them on a buttered baking pan in the oven to bake, time for about ten to fifteen minutes, according to the heat of the oven. When they are ready arrange them in the form of a ring on a platter and serve all around them a rich supreme sauce. If wanted the sauce can also be served in a sauceboat at the side. Serve as an entree or luncheon dish.
Filling. Take one cup of ground tongue; add to it two table¬ spoonfuls of bread crumbs and two tablespoonfuls of cream sauce; mix well and flavor with pepper and salt. Ham can be used in place of tongue.
Sugar-cured Ham a la Walde
Jambon Salé a la Walde
Select a well sugar-cured ham and put it in water overnight to soak, then put it in the stove in sufficient water to cover it and let it simmer from four to five hours very slowly. When the bone commences to loosen, the ham is cooked; leave it in the broth until it is cold, then take it up, remove the skin, and trim it neatly; put it in a roasting pan with some of the juice from the ham, some cider, champagne, or white wine if at hand; sprinkle it with some granulated sugar and put it in the oven to brown, occasionally basting it with the juice from the pan, the oftener this ham is
basted the nicer it is. Cook until evenly brown and then take out of the oven and keep basting it until it begins to get cold [see recipe of Ham Aspic]. Carve eight thin slices from the center of the ham, then carve the rest of the ham straight down as much as wanted; scatter the slices so the ham looks as though it wasn’t cut. Arrange the eight slices of ham in the form of a rose close to the center and the wider at the end, and in the center of it put some aspic and a large half truffles. Garnish with mayonnaise timbales of spinach around and with chopped aspic and parsley. Put a frill on the ham bone. This is a pretty way of serving a ham for a cold supper or luncheon.
Records on this page
Stuffed Green Peppers with Tongue a la New YorkSugar-cured Ham a la Walde