Mousse of Tongue in Aspic a la Princess

Ingredients

• one cup chicken mousse
• one and a half cups smoked tongue
• two tablespoons sherry

Method

1. 1

   Butter a ring mould and decorate with chicken mousse and smoked tongue in strips, alternately, pompadour style; fill with the mixture.

2. 2

   Cook in hot water for 10-12 minutes.

3. 3

   When cooked and cold, dip in hot water, turn out, then aspic the same mould.

4. 4

   Cut the mousse in slices, remove a piece about two inches, put back to the mould, fill with aspic, and when cold, turn out.

5. 5

   Serve with aurorian sauce in the centre and lettuce leaves all around.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 268. The excerpt below is the record exactly as published.

Mousse of Tongue in Aspic a la Princess Mousse de Langue, en Aspic, a la Princesse Butter a ring mould and decorate with chicken mousse and smoked tongue in strips, alternately, pompadour style; fill with a mixture of one cup chicken mousse, one and a half cups smoked tongue that has gone through the machine a few times, and two tablespoons sherry

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