Langue a l'italienne

Name: Langue a l'italienne
Ingredients: a tongue cooked as before; a well-buttered fireproof dish sprinkled with grated cheese; a layer of peeled and thinly sliced tomatoes; white breadcrumbs plentifully seasoned with pepper and salt; morsels of butter over the top

From The "Queen" cookery books: Entrees, 1901

Ensure layers are repeated until dish is full.

Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.

Langue a Vltalienne. — Slice a tongue cooked as 108 ENTRIES. before, have ready a well-buttered fireproof dish sprinkled with grated cheese, lay on this a layer of peeled and thinly sliced tomatoes, then more cheese, then a layer of tongue, and repeat these layers till the dish is full, finishing with a layer of cheese and white breadcrumbs plentifully seasoned with pepper and salt. Put some morsels of butter over the top

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