The Swedish, French, American cook book

Tongue with Chicken Mousse a la Provencale Langue, Mousse de Poulet, a la Provenqale Grind the cooked, smoked tongue; to three cups tongue add two cups chicken mousse; stir together on ice; add three tablespoons sherry and pepper and salt to taste. Put the mousse on a pan and form in shape of a tongue; put in oven with some sherry in the pan — well covered — to cook from fifteen to eighteen minutes. When done, decorate with chicken mousse all around on top, giving the tongue a nice shape; put in oven for about six minutes more. When ready, glaze with a thin glaze so that the decoration shows through. Place on a hot platter; garnish all around with timbales of spinach and serve with provencale sauce. Entree for luncheon or dinner. Tongue with Mousse of Chicken a la Cornucopia Langue, Mousse de Poulet, a la Cornucopia Cut in very thin slices boiled tongue that has been left in the juice until cold; fill with chicken mousse and fold in the shape of a cornucopia; decorate with chicken mousse and truffles on top; put in a buttered pan and cook in oven — well covered — from six to eight minutes with some sherry in the pan. Arrange on a spinach founda¬ tion with a supreme sauce in the centre. Garnish with parsley. Entree for luncheon or dinner. Timbale of Tongue ( Langue en Timbale ) a la Walde Butter timbale mould and decorate with a strip of string beans, a strip of mousse, then a strip of carrot, then a strip of truffle, all around, until the mould is lined. Filling. One and a half cups smoked, cooked, ground tongue, one cup chicken mousse, two tablespoons sherry, three tablespoons cream, pepper and salt. Mix together and fill; cook in oven in hot water — covered — from ten to twelve minutes. Turn out on a hot platter and serve with a white truffle or su¬ preme sauce. Garnish with parsley. Entree for luncheon or dinner. Tongue Soufflee {Langue souffle) a la Eva Grind cooked, smoked tongue through the machine two or three times; stir on the ice; to two cups tongue add one cup chicken mousse; flavor with two tablespoons sherry, and pepper and salt to taste. Butter and decorate individual souffle moulds with white of egg, carrots, or truffles; fill with the mousse; put in a pan of hot water and cook in oven — well covered — from ten to twelve minutes. Serve on a platter with asparagus tips in the centre and truffle sauce. Entree for luncheon or dinner. Stuffed Tongue with Mousse a la Princesse Langue farcie, Mousse a la Princesse Cut cooked, smoked tongue in thin slices about four inches in length and two inches in width; trim_ neatly and make them the same size; put a tablespoon of the mousse a la princesse on top of each and roll; fasten with little yolk of egg; put on a buttered pan with some sherry; cook in oven — well covered — for about ten minutes. When done, glaze with a thin brown glaze; decorate with strips of cream sauce lengthwise or on a bias. Arrange on a hot foundation of spinach with truffle or supreme sauce in the centre. Garnish with parsley. Entree for luncheon or dinner. Mousse A la Princesse. One cup chicken mousse, one and a half cups cooked, smoked tongue that has gone through the machine a few times. Flavor with two tablespoons sherry, pepper and salt. Try in hot water; if too hard, add some cream. Tongue with Asparagus a la Ericsson Hammond