Quenelles of Chicken with Tongue (Quenelles de Poulet a la Langue)
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 294. The excerpt below is the record exactly as published.
Quenelles of Chicken with Tongue Quenelles de Poulet a la Langue Make a nice chicken mousse [see recipe: Chicken Mousse], and put small oblong tablespoonfuls of it on a pan with some very thin slices of boiled, smoked tongue; roll the tongue around half of the quenelle, pointing the tongue at each end. Join nicely in the centre the mousse and the tongue. Put in oven, with some sherry in the pan — well covered — to cook for about eight minutes; glaze the tongue with a brown glaze
Cook this with the app: pantry check, scaling, and the assistant.