Asparagus Salad with Smoked Tongue a la Thelma

Ingredients

• six thin slices of well-cooked smoked tongue
• a bunch of asparagus
• two cups of Aurorian sauce
• two tomatoes
• one small head of lettuce

Method

1. 1

   Wash the lettuce well and put it in water with ice to become crisp; put the tomatoes in hot water for a second, remove the skin, and cut each tomato in three even slices.

2. 2

   Peel and cook the asparagus in sufficient water to cover them for about twenty minutes with some salt and a pinch of baking soda to keep them green.

3. 3

   When cooked, put them on a platter and sprinkle with cold water.

4. 4

   Cut the tips of the asparagus about three inches in length, and cut the tongue slices in even width and length.

5. 5

   Roll about five tips on each slice of tongue and glaze.

6. 6

   Arrange the lettuce in a ring on a platter, place the slices of tomatoes on top, then the asparagus rolls on each slice of tomato.

7. 7

   Fill the inside of the ring with Aurorian sauce and place the heart of the lettuce in the center.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 46. The excerpt below is the record exactly as published.

Asparagus Salad with Smoked Tongue a la Thelma Salade d’Asperges, Langue fumee a la Thelma For Six Persons Take six thin slices of well-cooked smoked tongue, a bunch of asparagus, two cups of Aurorian sauce, two tomatoes, and one small head of lettuce

Cook this with the app: pantry check, scaling, and the assistant.