The Swedish, French, American cook book

Cook one large carrot (cut in dices), about four onions, some turnips, one pound of mushrooms (cut in large squares). Take three cups rich beef stock and put on stove; color with kitchen bouquet and flavor with beef extract and sherry. Dissolve three heaping tablespoons flour in a cup cold stock; thicken the hot stock with this flour, then add the vegetables to the stock, mush¬ rooms, etc. Put the cooked, smoked tongue [see recipe: Boiled Smoked Tongue] in a casserole; fill with the vegetables all around; the gravy must be golden brown. Put in the oven and bake from forty-five minutes to one hour (the top of the tongue must show a trifle). Serve as an entree or in place of a joint with potatoes and green vegetables. Fresh Beef Tongue with Parmesan a la Roosevelt Langue de Bceuf fraiche, au Parmesan , a la Roosevelt Cook a fresh tongue [see recipe: Boiled Fresh Tongue with Peas]. When done, skin and cut in slices; put on stove with some Rhine wine and some stock, and stew for about half hour with about four shallots. Take one tablespoon butter and one tablespoon flour; add one and a half cups from the juice that the slices of tongue cooked in, then half cup Rhine wine, pepper and salt to taste. Beat the sauce until creamy; add four tablespoons rich cream. Arrange the tongue in slices on a platter, one slice resting on top of another with the sauce all around; sprinkle some Parmesan cheese on top of the tongue, and garnish with parsley. Serve with some more Parmesan in a sauceboat at the side. Entree for luncheon or dinner. Baked Beef Tongue with Bacon in Paper Langue au Lard, en papillote Cook a fresh tongue [see recipe: Boiled Fresh Tongue aux Petits Pois]. When done, slice and cook [see recipe: Fresh Tongue with Parmesan a la Roosevelt], Roll a slice of tongue with a slice of bacon around. Put in a papillote paper on a buttered baking sheet and bake in the oven from ten to twelve minutes. Arrange on a platter; garnish with parsley. Serve wTith a rich tomato sauce. Entree for luncheon or dinner. COLD DISHES OF TONGUE Stuffed Tongue with Mousse of Chicken in Aspic a la Sabina Langue farcie de Mousse de Poulet, en Aspic, a la Sabina Cut cooked, smoked tongue in thin slices and stuff with chicken mousse and roll. Cook in oven on a buttered pan with some sherrysix to eight minutes — covered — and when cold, glaze half of them with a white chaud-froid and half with brown chaud-froid. Deco¬ rate the brown one with a daisy of cooked white of egg and the white one with a daisy made from truffles. Put on a pie plate and cover with aspic a quarter of an inch. Cut out and serve on a foundation of macedoine vegetables with mayonnaise dressing in the centre. Tongue in Aspic ( Langue en Aspic ) a la Pompadour Glaze a ring mould with aspic and decorate with first a strip of cooked, smoked tongue half inch wide and then a strip of cooked white of egg or cream alternately, until mould is lined. Glaze again and fill. Filling. One cup ground tongue that has gone through the machine three times, two tablespoons sherry, pepper and salt, five tablespoons dissolved Cox’s gelatine, Mix and add last one cup whipped cream; fill; leave on ice until settled; turn out on a paper doily; garnish with lettuce leaves and chopped aspic.