Cutlets of Tongue a la Signora

Ingredients

• smoked tongue
• rich chicken mousse
• some sherry
• diamond of truffle

Method

1. 1

   Boil tongue, cool, slice, and form into chops.

2. 2

   Pipe chicken mousse on top, add truffle, cook in sherry for 6-8 minutes.

3. 3

   Serve on spinach with supreme sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 261. The excerpt below is the record exactly as published.

smoked tongue is left over from the dinner before it is delicious if made in this way. Grind the tongue through machine once or twice, then measure it by the cup. To each cup of tongue take three tablespoons cold thick cream sauce. Beat it thoroughly with a whisk until creamy; add one egg, one table¬ spoon sherry, pepper and salt to taste. Decorate a buttered ring mould with boiled white of egg and truffles — daisies or any design that is wanted; put the mousse in a paper tube; fill the mould care¬ fully so as not to disturb the decoration; hammer it down against the table so that the mousse will become solid in the mould; put in hot water; cook in oven — uncovered — for twenty-five to thirty minutes. When the mousse is cooked it begins to rise from the form. When done and ready to serve, turn out on a hot platter and serve with a rich mushroom sauce in the centre; garnish with parsley. A beautiful entree for luncheon or dinner. Mousse of Tongue ( Mousse de Langue) a la Pompadour Butter a ring mould well and line with strips of cooked smoked tongue, about half inch wide, from the joint up to the top of the ring, with chicken mousse in between each strip. Filling. One cup chicken mousse, one and a half cups cooked smoked tongue that has gone through the machine a few times. Flavor with sherry, pepper, and salt; try in hot water; if too hard, add some cream; fill the ring mould, put in hot water, and cook from twelve to fifteen minutes — well covered. When done, turn out on a hot platter and serve with a rich truffle sauce in the centre. Garnish with parsley. Entree for luncheon or dinner. Tongue with String Beans a la Ericsson Hammond Langue aux Haricots verts , a la Ericsson Hammond Peel string beans and cook carefully in water with a little baking soda and salt for ten to fifteen minutes until well done (be careful not to break them); rinse in cold water to keep them green. When cold enough to handle, form them in small bunches — about twelve to fourteen beans in each; cut the end of each bunch so that they will all be the same length; trim the slices of tongue so that they are of uniform size; put a bunch of beans in each slice of tongue; roll; fasten with little egg; put on a buttered pan with some sherry AMERICAN COOK BOOK and cook in oven for about eight minutes — tightly covered. When done, glaze with a tomato glaze, decorate on a bias with three strips of cream sauce, place on a decorated foundation of hominy, with truffle or hollandaise sauce in the centre. Serve as an entree for luncheon or dinner. Timbale of Tongue a la Honey-comb Langue en timbale, a la Rayon de Miel Cook macaroni in some water and salt until done; put on a board to drain. Cut in thin slices across; line small individual buttered timbale cups, and fill. Filling. To each cup of smoked, cooked, ground tongue take three tablespoons cold thick cream sauce. Beat it thoroughly with a whisk; add one egg, one tablespoon sherry; pepper and salt to taste. When filled, put in the hot water and cook from twelve to fifteen minutes — uncovered. Turn out on a hot platter and serve with a white truffle sauce around. Entree for luncheon or dinner. Mousse of Tongue ( Mousse de Langue ), a la Hildur Alexandra Make the mousse of tongue [see recipe: Timbale of Tongue a la Honey-comb.] Butter small individual charlotte moulds and line with thin slices of smoked tongue cut from the best part of the tongue (take the rest for the mousse). Fill the moulds with the mousse that is highly flavored with sherry. Put in a pan with some water and cook in the oven from ten to twelve minutes — uncovered. Arrange oiTa nice green spinach foundation with a supreme sauce in the centre. Garnish with parsley. Serve as an entree for luncheon or dinner. Smoked Tongue with Mousse of Chicken a la Lydie Matilde Langue fumee, Mousse de Poulet, a la Lydie Matilde Nine thin slices of boiled smoked tongue, breast of one chicken, half pint cream, half pint milk, white of an egg, pepper and salt. Line buttered individual charlotte moulds with the slices of smoked tongue. Prepare chicken mousse [see recipe: Chicken Mousse]. Fill each mould with the mousse. Cook eight minutes in hot water — well covered. When done turn out on a broiler and glaze with a brown glaze. Decorate with cream sauce lengthwise. Arrange on a green foundation. Serve with a truffle sauce in the centre, as an entree for luncheon or dinner. THE SWEDISH, FRENCH, Cutlets of Tongue ( Cotelettes de Langue) a la Signora Boil smoked tongue [see recipe: Boiled Smoked Tongue]; leave in the juice until cold. When cold remove the skin, cut in slices about one-quarter inch thick, form them in the shape of chops; put them on a buttered pan. In the meantime, make a rich chicken mousse, put in a paper bag with a fancy tube, wave the chicken mousse with the bag all around, put a dot of the mousse in the centre of the chop and a diamond of truffle

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