vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg with Tongue (Langue aux CEufs) a la Neige
From The Swedish, French, American cook book, 1918
Serves 1
Serve with pastry decoration around.
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 380. The excerpt below is the record exactly as published.
gg with Tongue ( Langue aux CEufs ) a la Neige Take three eggs, separate yolks from whites. Beat whites to a stiff froth. Butter charlotte moulds, fill with the whites of the eggs, put a thin slice of rolled tongue in the centre, put more beaten whites on top, put in hot milk and poach for three minutes. Take up, turn out, put on a platter, stir the yolks of three eggs with one tablespoon cornstarch to a souffle, thicken the milk, add pepper, salt, and a speck of mustard
Cook this with the app: pantry check, scaling, and the assistant.