Minced Tongue and Mushrooms

Ingredients

• one can Campbell's tomato soup
• one-fourth cup butter
• one-half cup grated cheese
• one cup minced tongue
• one cup minced mushrooms
• onion
• Worcestershire sauce
• salt and pepper to taste
• two well beaten eggs

Method

1. 1

   Make a sauce with soup, butter, cheese, tongue, mushrooms, onion, and seasonings.

2. 2

   Add beaten eggs and pour over cooked spaghetti.

3. 3

   Serve from a chafing dish.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 42. The excerpt below is the record exactly as published.

Worcestershire sauce 1 saltspoon dry mustard salt and paprika to taste When thoroughly melted and smooth, extinguish the flame and stir in two well beaten eggs. Cover for a moment and serve on hot toast. Lou Ashley Hubble (Rho Sigma). Tomato Rarebit Melt 3 tablespoons butter add 2 tablespoons flour % cup milk When thickened, add three-fourths cup of strained tomato mixed with one-eighth teaspoon soda; add two cups cheese, cut fine, two beaten eggs; season with salt, cayenne, and mustard; serve on toast. Gertrude Wliite (Rho Sigma). Veal Souffle Melt one-third cup of butter, add one-third cup of flour, stir until well blended, then pour on gradually two cups of scalded milk. Bring to a boil and add one-half cup soft stale bread crumbs, one LUNCHEON DISHES 101 teaspoon salt and one-eighth teaspoon pepper, let simmer two minutes. Remove from fire and add three cups of cold cooked veal, finely chopped, one tablespoon finely chopped parsley and the yolks of three well beaten eggs. Fold in the stiffly beaten whites of three eggs. Turn into a buttered baking dish, set in a pan of hot water and bake in a slow oven until firm. Remove from mould, garnish and serve with a white mushroom sauce. Neva LilHe (Phi). Welsh Rarebit 1 cup cheese, diced few pinches salt and pepper 6 tablespoons cream or milk yolks of 2 eggs few pinches of mustard 3 tablespoons butter Place the cheese, butter, mustard, salt and pepper in the pan. Stir until the cheese has melted slowly and then add milk with egg yolks. Stir until the mixture is thick and smooth. Do not allow it to boil or it will be tough and stringy. Have the whites of the eggs beat- en and fold into the mixture after it is done. If this recipe is in- creased use the blazer of the chafing dish without the water bath. Claire Willis (Theta). Welsh Rarebit 1 cup hot milk 1 teaspoon flour 3^ pound grated cheese 1 egg Yi teaspoon salt dash cayenne pepper 3^ teaspoon mustard 1 teaspoon butter Heat milk. Mix grated cheese, flour, mustard, salt, pepper and egg well beaten, in a saucepan, add hot milk slowly. Cook until smooth and creamy. Serve hot on crisp hot toast. Unsigned (Epsilon). Yankee Doodle Fry three medium sized onions in butter until brown. Ar- range in baking dish and cover with cubes of raw round steak (about one pound or a little more). Add one can tomatoes, well seasoned, and lastly cover with about twenty sticks of macaroni, which has been cooked in salted water until tender. Cover and bake in moder- ate oven two hours. About twenty minutes before serving remove cover and let brown. Lotta Linder Clark (Lambda). 102 DELTA GAMMA COOK BOOK Creamed Mushrooms 6 well beaten eggs seasoning 1 cup milk Bake in buttered muffin tins and use in place of toast with creamed mushrooms. Wash, peel and cut up fresh mushrooms, cook in salted water. Make a rich cream sauce of butter, flour, and milk. To this sauce add the mushrooms and hquor they have cooked in. Pour this over the individual omelets. This makes a nice luncheon or supper dish. Leulah Judson Hawley (Lambda Nu). Minced Tongue and Mushrooms Make a sauce of one can Campbell's tomato soup, one-fourth cup butter, one-half cup grated cheese, one cup minced tongue, one cup minced mushrooms, onion, Worcestershu-e sauce, salt and pepper to taste. To this mixture add two well beaten eggs

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