Jerusalem Artichoke Salad with Tongue a la Tyra

Ingredients

• in three cups of water
• a tablespoon of sugar
• well-cooked smoked tongue
• a cup and a half of tongue
• two tablespoons of mayonnaise dressing

Method

1. 1

   Cook the artichokes in water with lemon juice and sugar until tender.

2. 2

   Scoop them out and fill with sliced tongue mixed with mayonnaise.

3. 3

   Arrange on tomato slices on lettuce and decorate with green pepper handles.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 37. The excerpt below is the record exactly as published.

Jerusalem Artichoke Salad with Tongue a la Tyra Salade de Topinambour, Langue a la Tyra Secure even-sized artichokes; peel them evenly around, put them in three cups of water with the juice of one lemon and a tablespoon of sugar and let them cook until tender, then leave in the water until cold; scoop them out, leaving room for the filling. Slice well- cooked smoked tongue in thin slices; cut out round pieces with a round fluted biscuit cutter, a cover for each artichoke; with a small tube cut a hole for the handle in each. Cut green peppers in small strips, leave in ice-water until crisp, for the handle. Place the artichokes on thick slices of tomatoes that have been placed on crisp lettuce leaves in the form of a ring on a platter. Cut in strips [Julienne style] a cup and a half of tongue and add to it two tablespoons of mayonnaise dressing

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