Chicken Mousse with Tongue a la Hammond
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 291. The excerpt below is the record exactly as published.
Chicken Mousse with Tongue a la Hammond Mousse de Poulet Langue, a la Hammond Take small individual chicken moulds or one large one; butter well. Cut boiled, smoked tongue in very thin slices; cut a piece and put in the shape of a wing on each form; put a little bill in the bird and make an eye from lemon and truffle. Fill mould with a nice light chicken mousse
Cook this with the app: pantry check, scaling, and the assistant.