Eggs with Tongue, a la Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Ideal for lunch or supper.
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 379. The excerpt below is the record exactly as published.
Eggs with Tongue, a la Hammond Langue aux CEufs, a la Hammond Soft boil eggs four and a half minutes; leave in cold water until cold. When cold, remove the shell — very carefully, so as not to break the whites; put in hot water. In the meantime, arrange but¬ tered toast for each piece and put a thin slice of cooked, smoked tongue on each; put in oven to get hot. When ready to serve put an egg on each piece, with a half-inch strip of tongue across each, with little dots of colored green cream sauce in the centre of the tongue. Garnish with parsley
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Cook this with the app: pantry check, scaling, and the assistant.