Make the mousse of tongue [see recipe: Timbale of Tongue
a la Honey-comb.] Butter small individual charlotte moulds
and line with thin slices of smoked tongue cut from the best
part of the tongue (take the rest for the mousse). Fill the
moulds with the mousse that is highly flavored with sherry.
Put in a pan with some water and cook in the oven from ten to
twelve minutes — uncovered. Arrange oiTa nice green spinach
foundation with a supreme sauce in the centre. Garnish with
parsley. Serve as an entree for luncheon or dinner.
Smoked Tongue with Mousse of Chicken a la Lydie Matilde
Langue fumee, Mousse de Poulet, a la Lydie Matilde
Nine thin slices of boiled smoked tongue, breast of one chicken,
half pint cream, half pint milk, white of an egg, pepper and salt.
Line buttered individual charlotte moulds with the slices of
smoked tongue. Prepare chicken mousse [see recipe: Chicken
Mousse]. Fill each mould with the mousse. Cook eight minutes
in hot water — well covered. When done turn out on a broiler and
glaze with a brown glaze. Decorate with cream sauce lengthwise.
Arrange on a green foundation. Serve with a truffle sauce in the
centre, as an entree for luncheon or dinner.
THE SWEDISH, FRENCH,
Cutlets of Tongue ( Cotelettes de Langue) a la Signora
Boil smoked tongue [see recipe: Boiled Smoked Tongue];
leave in the juice until cold. When cold remove the skin, cut in
slices about one-quarter inch thick, form them in the shape of
chops; put them on a buttered pan. In the meantime, make a
rich chicken mousse, put in a paper bag with a fancy tube, wave
the chicken mousse with the bag all around, put a dot of the mousse
in the centre of the chop and a diamond of truffle✪ Cutlets of Tongue a la Signora on top of the dot.
Put some sherry in the pan, cook in oven — well covered — from
six to eight minutes. When done, arrange on a decorated
green spinach foundation resting one on top of another with a
paper frill on each chop. Serve in the centre a supreme sauce that
is highly flavored with sherry. Entree for luncheon or dinner.
Mousse of Tongue ( Mousse de Langue ) a la Europeenne
Butter a ring mould and decorate with Spanish pepper and white
of egg; fill with the tongue mousse. To one cup tongue one egg,
three tablespoons cream sauce, two tablespoons sherry, pepper, salt,
and some kitchen bouquet. Fill half the ring mould with the tongue
mousse and half with the mousse of spinach [see recipe: Mousse
of Spinach]. Cook in water in oven thirty minutes — uncovered.
Turn out on a hot platter with hollandaise, supreme, or truffle
sauce. Entree for luncheon or dinner.
Tongue with Chicken ( Langue au Poulet) a la Walde
Take smoked tongue that has been boiled and left in the juice
until cold [see recipe: Boiled Tongue]. Cut the thick part of the
tongue in very thin slices; trim and make every piece even size
(long and narrow). Then take the breast of a boiled chicken that
has been left in the juice until cold; cut it in oblong pieces; roll a
piece of chicken in each slice of tongue; fasten with little egg; put
on a buttered pan with some sherry, and cook in the oven — well
covered — for about six to eight minutes. When done glaze — one
piece brown and one white, alternately. Put a large diamond of
white of egg on the brown and one of truffle on the white. Serve
on a spinach foundation with a supreme sauce in the centre. En¬
tree for luncheon or dinner.
Page 262 · 5 recipe records on this page
Presented as published in 1918. 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
Make the mousse of tongue [see recipe: Timbale of Tongue a la Honey-comb.] Butter small individual charlotte moulds and line with thin slices of smoked tongue cut from the best part of the tongue (take the rest for the mousse). Fill the moulds with the mousse that is highly flavored with sherry. Put in a pan with some water and cook in the oven from ten to twelve minutes — uncovered. Arrange on a nice green spinach foundation with a supreme sauce in the centre. Garnish with parsley. Serve as an entree for luncheon or dinner.
Smoked Tongue with Mousse of Chicken a la Lydie Matilde Langue fumee, Mousse de Poulet, a la Lydie Matilde
Nine thin slices of boiled smoked tongue, breast of one chicken, half pint cream, half pint milk, white of an egg, pepper and salt.
Line buttered individual charlotte moulds with the slices of smoked tongue. Prepare chicken mousse [see recipe: Chicken Mousse]. Fill each mould with the mousse. Cook eight minutes in hot water — well covered. When done turn out on a broiler and glaze with a brown glaze. Decorate with cream sauce lengthwise. Arrange on a green foundation. Serve with a truffle sauce in the centre, as an entree for luncheon or dinner.
Cutlets of Tongue ( Cotelettes de Langue) a la Signora
Boil smoked tongue [see recipe: Boiled Smoked Tongue]; leave in the juice until cold. When cold remove the skin, cut in slices about one-quarter inch thick, form them in the shape of chops; put them on a buttered pan. In the meantime, make a rich chicken mousse, put in a paper bag with a fancy tube, wave the chicken mousse with the bag all around, put a dot of the mousse in the centre of the chop and a diamond of truffle on top of the dot. Put some sherry in the pan, cook in oven — well covered — from six to eight minutes. When done, arrange on a decorated green spinach foundation resting one on top of another with a paper frill on each chop. Serve in the centre a supreme sauce that is highly flavored with sherry. Entree for luncheon or dinner.
Mousse of Tongue ( Mousse de Langue ) a la Europeenne
Butter a ring mould and decorate with Spanish pepper and white of egg; fill with the tongue mousse. To one cup tongue one egg, three tablespoons cream sauce, two tablespoons sherry, pepper, salt, and some kitchen bouquet. Fill half the ring mould with the tongue mousse and half with the mousse of spinach [see recipe: Mousse of Spinach]. Cook in water in oven thirty minutes — uncovered. Turn out on a hot platter with hollandaise, supreme, or truffle sauce. Entree for luncheon or dinner.
Tongue with Chicken ( Langue au Poulet) a la Walde
Take smoked tongue that has been boiled and left in the juice until cold [see recipe: Boiled Tongue]. Cut the thick part of the tongue in very thin slices; trim and make every piece even size (long and narrow). Then take the breast of a boiled chicken that has been left in the juice until cold; cut it in oblong pieces; roll a piece of chicken in each slice of tongue; fasten with little egg; put on a buttered pan with some sherry, and cook in the oven — well covered — for about six to eight minutes. When done glaze — one piece brown and one white, alternately. Put a large diamond of white of egg on the brown and one of truffle on the white. Serve on a spinach foundation with a supreme sauce in the centre. En¬ tree for luncheon or dinner.
Records on this page
Cutlets of Tongue a la SignoraTongue with Chicken a la WaldeMousse of Tongue a la EuropeenneMousse of Tongue a la Hildur AlexandraSmoked Tongue with Mousse of Chicken a la Lydie Matilde