Salad of Stuffed Apple with Tongue, a la Mayonnaise
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a salad for luncheon, dinner, or supper.
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 445. The excerpt below is the record exactly as published.
Salad of Stuffed Apple with Tongue, a la Mayonnaise Salade de Pommes farcies de Langue, a la Mayonnaise Take the largest apples, one for each person; polish, scoop out, and scallop them. Have cooked smoked tongue cut up either in dices or strips. Cut in dices the meat of the apples that has been scooped out; mix together; add some mayonnaise dressing, fill the apples, decorate with strips of truffle and Spanish pepper; arrange on a platter; garnish with crispy lettuce leaves
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