Chaud-froid of Mousse of Tongue a la Gimo

Ingredients

• four cups of cooked tongue
• one cup of pate de foie gras
• eight tablespoons dissolved Cox’s gelatine
• four tablespoons sherry
• two cups cream

Method

1. 1

   Put tongue in a saucepan with pate de foie gras; flavor with sherry, pepper, and salt; stir on ice.

2. 2

   When cold, add gelatine; heat until smooth, then add whipped cream.

3. 3

   Shape on a bacon sheet.

4. 4

   Chaud-froid with white sauce; decorate with truffles and cream.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 269. The excerpt below is the record exactly as published.

e tablespoons dissolved Cox’s gelatine, two tablespoons sherry, half cup whipped cream. Stir tongue, gelatine, sherry, on ice, last add the whipped cream. Tongue a la Galantine ( Galantine de Langue ) Boil tongue [see recipe: Boiled, Smoked Tongue]. When nearly cold, take from the water, put on a platter, remove the skin; trim the meat and fat from the tongue well, and put an¬ other plate on top, then an iron on top, and leave the tongue in press untjl it is thoroughly cold. Make a rich aspic from beef and tomato juice; glaze an oblong mould long enough to fit the tongue; decorate any design wanted, with Spanish pepper, green olives, black olives, truffles, etc.; glaze the mould again; then carve the tongue straight down from the thick end to the point. Put into the mould one slice after another; leave in a perfect shape of a tongue; then fill the mould with aspic and put on ice until cold. Then dip in warm water; turn out on a paper doily; garnish with lettuce leaves and different colored chopped aspics. Serve with the salad or as a cold supper dish. Chaud-froid of Mousse of Tongue a la Gimo Chaud-froid de Mousse de Langue, a la Gimo Take four cups of cooked tongue that has gone through the ma¬ chine about five times, one cup of pate de foie gras, eight tablespoons 184 THE SWEDISH, FRENCH, AMERICAN COOK BOOK dissolved Cox’s gelatine, four tablespoons sherry, pepper, salt, two cups cream

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