Cod Tongues, Poulette Style
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 10. The excerpt below is the record exactly as published.
Cod Tongues, Poulette Style. Put eighteen tongues, blanched, in a saucepan, add a pint of Dutch sauce, half a gill of the stock in which they were blanched, and one teaspoonful of chopped pars- le
Cook this with the app: pantry check, scaling, and the assistant.