Egg Salad with Tongue a la Delecert

Ingredients

• Cut and prepare the eggs
• One cup of ground smoked tongue
• one spoon of sherry
• two tablespoons of dissolved Cox’s gelatine
• cayenne pepper
• salt
• three spoons of whipped cream
• thin slices of tomato
• garnish with lettuce

Method

1. 1

   Prepare eggs as in the previous recipe.

2. 2

   Stuff with a mixture of ground tongue, sherry, gelatine, cayenne, and salt.

3. 3

   Decorate with glazed tongue strips and whipped cream.

4. 4

   Serve on tomato slices with Aurorian sauce.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 57. The excerpt below is the record exactly as published.

Egg Salad with Tongue a la Delecert Salade d’CEufs, Langue a la Delecert Cut and prepare the eggs the same way as the above recipe with the only difference, stuff them and decorate with tongue; after the eggs have been chaudfroided, cut thin slices of smoked cooked tongue and cut the slices in strips about a small half inch in width. Place them on the eggs lengthwise and glaze the strips of tongue with some gelatine by dipping the finger in gelatine and spreading it over the tongue. Decorate it with small dots of whipped cream that holds some gelatine and a speck of truffle alternately in the center along the tongue, and on the sides of the tongue make a strip of cream colored light green; glaze with aspic. Place them on thin slices of tomato that have been placed on round pieces of toast and arrange them in the form of a ring on a platter with Aurorian sauce in the center. Decorate around the salad with the yolks of the eggs as the above recipe shows. Garnish with lettuce around the dish and in the center. Filling. One cup of ground smoked tongue, one spoon of sherry, if such is at hand, two tablespoons of dissolved Cox’s gelatine, cayenne pepper and salt. Stir on ice until it begins to thicken, then add three spoons of whipped cream

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