Pound in a Mortar

Ingredients

• 4 oz. of cooked ox tongue
• i table-spoonful anchovy paste
• 2 table-spoonfuls of double cream
• about J gill of chicken or veal aspic
• paprika
• mignonette pepper

Method

1. 1

   Pound the cooked ox tongue in a mortar until smooth.

2. 2

   Add anchovy paste, double cream, and aspic.

3. 3

   Season with paprika and mignonette pepper, then rub through a fine sieve.

4. 4

   Spread the purée on a tin and place on ice to set.

5. 5

   Stamp out domino-shaped slices and fix them with liquid aspic into prepared moulds.

6. 6

   Cut thin slices of black bread to match the dominoes.

7. 7

   Unmould and place each on a slice of black bread, serving on a bed of finely shredded Batavia salad or Belgian endive.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 3. The excerpt below is the record exactly as published.

Pound in a mortar 4 oz. of cooked ox tongue, when smooth, add i table-spoonful anchovy paste and 2 table- spoonfuls of double cream ; incorporate also about J gill of chicken or veal aspic. Season with paprika and mignonette pepper

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