Stuffed Green Peppers with Tongue a la New York
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Ham can be used in place of tongue.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 94. The excerpt below is the record exactly as published.
Stuffed Green Peppers with Tongue a la New York Piments farcis de Langue a la New -York Select even-sized round green peppers, cut them in halves, scoop out, and fill; sprinkle them with bread crumbs on the top and put a piece of butter on each. Put them on a buttered baking pan in the oven to bake, time for about ten to fifteen minutes, according to the heat of the oven. When they are ready arrange them in the form of a ring on a platter and serve all around them a rich supreme sauce. If wanted the sauce can also be served in a sauceboat at the side. Serve as an entree or luncheon dish. Filling. Take one cup of ground tongue; add to it two table¬ spoonfuls of bread crumbs and two tablespoonfuls of cream sauce
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Cook this with the app: pantry check, scaling, and the assistant.