The Swedish, French, American cook book

Langue aux Asperges, a la Ericsson Hammond Cook asparagus and cut in pieces about four inches long (or use tips from the cans). Carve and trim the smoked tongue in slices about three inches wide. Form the asparagus in bunches (about five to six in a bunch, according to size); put a bunch on each slice of tongue; roll; fasten with little egg; put on a buttered pan with some sherry; cook in oven for about ten minutes. Take out, glaze with a brown glaze, and decorate with strips of cream sauce on a bias. Serve on a hot hominy foundation with hollandaise sauce in the centre. Garnish with parsley. Entree for luncheon or dinner. Mousse of Tongue a la Honey-comb Mousse de Langue a la Rayon de Miel Cook macaroni in water and some salt until soft; when done, put on a board to drain. Cut truffles in long strips and thread into the hole of the macaroni; cut in thin slices across. Butter timbale moulds, decorate with the macaroni, and fill with the tongue mousse. To one cup cooked, ground tongue three tablespoons cream sauce, one egg, one tablespoon sherry, pepper and salt. Mix together; fill the timbales; cook in oven in hot water — uncovered — about fifteen minutes. Arrange on a platter with mushroom or truffle sauce around. Serve as an entree for luncheon or dinner. Tongue with Chicken ( Langue au Poulet ) a la Princesse Butter small chicken moulds. Put a thin slice of cooked, smoked tongue in the wings; make the eyes of lemon and truffle and with pointed piece of truffle for a bill; then spread the rest part of the mould with chicken mousse. Fill the mould. To one cup chicken mousse add one and a half cups smoked tongue that has gone through the machine a few times, two tablespoons sherry, and pepper. Cook — covered — in oven in hot water for about eight minutes. Arrange standing on a hominy foundation. Serve with a truffle or mushroom sauce in the centre. Entree for luncheon or dinner. Tongue ( Langue ) a la Napoleon Roll puff paste very thin; put on a baking sheet; prick with a fork, and put in the oven and bake. When done, have the tongue ground; to each cup of ground tongue take two tablespoons cream sauce, one tablespoon sherry, pepper and salt to taste; put in a double boiler. Cut the pastry in halves; spread one half with the tongue and put the other half on top — cut in squares. Serve as an entree with cream sauce flavored with sherry. Timbale with Spaghetti and Tongue a la Princesse Langue au Spaghetti en timbale, a la Princesse Butter timbale cups and have some spaghetti that has been cooked in water and some salt; when cold, line the cups with circles of the spaghetti and fill; to one cup ground tongue take one and a half cups chicken mousse; flavor with sherry, pepper, and salt; fill the timbales and cook — covered — in hot water in oven from ten to twelve minutes. Turn out on a warm platter; serve with truffle sauce around. Tongue Croquettes ( Croquettes de Langue ) a la Macedoine