The Swedish, French, American cook book

Cook tongue [see recipe: Calf’s Tongue with Tomato]. When done, split in halves lengthwise, put on a broiler, and broil until golden brown. Serve on pieces of toast with the beurre sauce. Fried Calf’s Tongue {Langue de Veau frite) a la Tartare Boil calf’s tongue [see recipe: Calf’s Tongue with Tomato]; cut in pieces on a bias, dip in egg and bread crumbs, and fry in boiling fat. Arrange on a platter, one piece resting on top of another; garnish with parsley and serve with a tartare sauce. It can also be formed in shape of a cutlet. If this is done, put a paper frill in each piece before serving. Calf’s Tongue {Langue de Veau) a la Chaud-froid Two calves’ tongues, five tablespoons dissolved Cox’s gelatine, one tablespoon sherry, one cup whipped cream, pepper and salt. Cook the tongues [see recipe: Calf’s Tongue with Tomato]. When cold, remove the skin. Put through the machine twice; put in a saucepan; stir on ice; add gelatine, sherry, pepper, and salt, then the whipped cream — carefully. When beginning to stiffen, shape as half eggs; put on a broiler and chaud-froid with the white chaud-froid sauce. Decorate with brown sauce and truffles. Serve on a foundation of spinach with calf’s ears that have been scraped and made to look like Easter Lilies, fasten on a crouton of bread in the centre. Serve as a cold dish with aurorian sauce or with the salad. Boiled Calf’s Brains ( Cervelle de Veau bouillie ) Put calf’s brains in water with a little salt to soak for a while; then clean well; put in a pan with some water, bay leaves, pepper and salt, and cook from ten to fifteen minutes — well covered. Leave in the broth until cold. Can be used for different dishes. Broiled Calf’s Brains with Shirred Butter Cervelle de Veau grillee au Beurre Boil brains [see recipe: Boiled Calf’s Brains]. When cold, cut in slices about half inch thick; rub over with some good butter; put on a broiler and broil until golden brown on both sides. When serving, raise one on top of another on a platter, with some shirred butter around and some chopped parsley, and garnish with parsley. Serve for breakfast, luncheon, or dinner. Fried Calf's Brains ( Cervelle de Veau frite ) a la Supreme Boil brains [see recipe: Boiled Calf’s Brains]. When cold, cut in slices and form them in the shape of cutlets or any shape desired; dip in egg and bread crumbs and fry in hot fat — sprinkle with pepper and salt while frying. Arrange on a paper doily, one resting on top of another. If in shapes of cutlets put a paper frill in each. Garnish with parsley. Serve for breakfast, dinner, or supper as an entree. Steamed Glazed Calf’s Brains a la Hollandaise Cervelle de Veau, cuite a la vapeur et glacee, a la Hollandaise Boil brains [see recipe: Boiled Calf’s Brains]. When cold, cut in halves, across; put in a pan with some butter, sherry, pepper, and salt; leave in oven — well covered — from six to eight minutes; take out and glaze with a nice brown glaze. Serve on a foundation of spinach; decorate with a row of finely chopped whites of eggs across lengthwise. Serve with a hollandaise sauce in the centre. Garnish with parsley. Entree for luncheon or dinner. Calf’s Brains ( Cervelle de Veau ) a la Perigord Boil brains [see recipe: Boiled Calf’s Brains]. Leave until cold; when cold, cut in halves across. Trim the pieces all the