Mousse of Tongue a la Hildur Alexandra
From The Swedish, French, American cook book, 1918
Serves 4
Entree for luncheon or dinner.
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 262. The excerpt below is the record exactly as published.
thin slices of smoked tongue cut from the best part of the tongue (take the rest for the mousse). Fill the moulds with the mousse that is highly flavored with sherry. Put in a pan with some water and cook in the oven from ten to twelve minutes — uncovered. Arrange oiTa nice green spinach foundation with a supreme sauce
Cook this with the app: pantry check, scaling, and the assistant.