Mousse of Tongue a la Pompadour

Ingredients

• one cup chicken mousse
• one and a half cups cooked smoked tongue
• flavor with sherry
• pepper
• salt

Method

1. 1

   Butter a ring mould and line with strips of tongue.

2. 2

   Fill with chicken mousse, add sherry, pepper, and salt.

3. 3

   Cook in hot water for 12-15 minutes.

4. 4

   Serve with truffle sauce.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 261. The excerpt below is the record exactly as published.

pepper and salt to taste. Decorate a buttered ring mould with boiled white of egg and truffles — daisies or any design that is wanted; put the mousse in a paper tube; fill the mould care¬ fully so as not to disturb the decoration; hammer it down against the table so that the mousse will become solid in the mould; put in hot water; cook in oven — uncovered — for twenty-five to thirty minutes. When the mousse is cooked it begins to rise from the form. When done and ready to serve, turn out on a hot platter and serve with a rich mushroom sauce in the centre; garnish with parsley. A beautiful entree for luncheon or dinner. Mousse of Tongue ( Mousse de Langue) a la Pompadour Butter a ring mould well and line with strips of cooked smoked tongue, about half inch wide, from the joint up to the top of the ring, with chicken mousse in between each strip. Filling. One cup chicken mousse, one and a half cups cooked smoked tongue that has gone through the machine a few times. Flavor with sherry

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