Langue farcie de Mousse de Poulet, en Aspic, a la Sabina

Ingredients

• cooked, smoked tongue
• chicken mousse
• some sherry
• white chaud-froid
• brown chaud-froid
• cooked white of egg
• truffles
• aspic a quarter of an inch
• macedoine vegetables
• mayonnaise dressing

Method

1. 1

   Cut cooked, smoked tongue in thin slices and stuff with chicken mousse and roll.

2. 2

   Cook in oven on a buttered pan with some sherry for six to eight minutes covered.

3. 3

   When cold, glaze half with white chaud-froid and half with brown chaud-froid.

4. 4

   Decorate the brown one with a daisy of cooked white of egg and the white one with a daisy made from truffles.

5. 5

   Put on a pie plate and cover with aspic.

6. 6

   Cut out and serve on a foundation of macedoine vegetables with mayonnaise dressing in the centre.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 266. The excerpt below is the record exactly as published.

Langue farcie de Mousse de Poulet, en Aspic, a la Sabina Cut cooked, smoked tongue in thin slices and smff with chicken mousse and roll. Cook in oven on a buttered pan with some sherry- six to eight minutes — covered — and when cold, glaze half of them with a white chaud-froid and half with brown chaud-froid. Deco¬ rate the brown one with a daisy of cooked white of egg and the white one with a daisy made from truffles. Put on a pie plate and cover with aspic a quarter of an inch. Cut out and serve on a foundation of macedoine vegetables with mayonnaise dressing

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