Rolled Tongue on Aspic of Spinach a la Tore

Ingredients

• twelve slices of smoked tongue
• two cups of cooked ground spinach
• two cups of mayonnaise dressing
• one cup of Hollandaise sauce
• three spoons of whipped cream
• some aspic
• pepper
• salt

Method

1. 1

   Cut and roll the smoked tongue slices.

2. 2

   Glaze with aspic and decorate with cooked egg whites.

3. 3

   Prepare spinach aspic with gelatine, pepper, and salt, then mix with mayonnaise and whipped cream.

4. 4

   Fill the mould and chill until set.

5. 5

   Serve garnished with aspic and Aurorian sauce.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 64. The excerpt below is the record exactly as published.

Rolled Tongue on Aspic of Spinach a la Tore Roulade de Langue en Aspic d’ Epinards a la Tore For Six Persons Twelve slices of smoked tongue, two cups of cooked ground spinach, two cups of mayonnaise dressing, one cup of Hollandaise sauce, three spoons of whipped cream, some aspic, pepper and salt

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