Mousse of Tongue a la Honey-comb
From The Swedish, French, American cook book, 1918
Serves 1
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 264. The excerpt below is the record exactly as published.
Mousse of Tongue a la Honey-comb Mousse de Langue a la Rayon de Miel Cook macaroni in water and some salt until soft; when done, put on a board to drain. Cut truffles in long strips and thread into the hole of the macaroni; cut in thin slices across. Butter timbale moulds, decorate with the macaroni, and fill with the tongue mousse. To one cup cooked, ground tongue three tablespoons cream sauce, one egg, one tablespoon sherry, pepper and salt. Mix together; fill the timbales; cook in oven in hot water — uncovered — about fifteen minutes. Arrange on a platter with mushroom or truffle sauce around. Serve as an entree for luncheon or dinner. Tongue with Chicken ( Langue au Poulet ) a la Princesse Butter small chicken moulds. Put a thin slice of cooked, smoked tongue in the wings; make the eyes of lemon and truffle and with AMERICAN COOK BOOK pointed piece of truffle for a bill; then spread the rest part of the mould with chicken mousse. Fill the mould. To one cup chicken mousse add one and a half cups smoked tongue that has gone through the machine a few times, two tablespoons sherry, and pepper. Cook — covered — in oven in hot water for about eight minutes. Arrange standing on a hominy foundation. Serve with a truffle or mushroom sauce in the centre. Entree for luncheon or dinner. Tongue ( Langue ) a la Napoleon Roll puff paste very thin; put on a baking sheet; prick with a fork, and put in the oven and bake. When done, have the tongue ground; to each cup of ground tongue take two tablespoons cream sauce, one tablespoon sherry, pepper and salt to taste
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