Stuffed Tongue a la Princesse

Ingredients

• Select a nice large smoked tongue
• one cup chicken mousse
• one and a half cups tongue
• two tablespoons sherry
• pepper
• salt
• add some cream if too hard

Method

1. 1

   Boil the tongue and scoop it out, leaving half an inch of the outside.

2. 2

   Stuff with the mixture, cook in the oven for 20 to 25 minutes, glaze, and serve with spinach and mushroom sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 264. The excerpt below is the record exactly as published.

pepper and salt to taste; put in a double boiler. Cut the pastry in halves; spread one half with the tongue and put the other half on top — cut in squares. Serve as an entree with cream sauce flavored with sherry. Timbale with Spaghetti and Tongue a la Princesse Langue au Spaghetti en timbale, a la Princesse Butter timbale cups and have some spaghetti that has been cooked in water and some salt; when cold, line the cups with circles of the spaghetti and fill; to one cup ground tongue take one and a half cups chicken mousse; flavor with sherry, pepper, and salt; fill the timbales and cook — covered — in hot water in oven from ten to twelve minutes. Turn out on a warm platter; serve with truffle sauce around. Tongue Croquettes ( Croquettes de Langue ) a la Macedoine To one cup of cooked and ground tongue take two tablespoons sherry, three tablespoons thick hot cream sauce, pepper and salt. Take spoonfuls of the mixture and put on a platter in an oblong shape, thick in centre and pointed at ends. When cold, roll in egg and bread crumbs and fry in very hot fat. Arrange on a warm platter with peas, string beans, macedoine vegetables, or aspara¬ gus tips around, for luncheon, dinner, or supper as an entree. Serve with cream sauce in a sauceboat at the side. Stuffed Tongue with Spinach a la Croquette Langue farcie, aux Epinards, a la Croquette Take slices of cooked, smoked tongue about three inches long and two inches wide; mix together half chicken mousse and half cooked. THE SWEDISH, FRENCH, ground spinach; fill in the tongue and roll; brush with egg around; sprinkle with bread crumbs, showing the filling at the end; fry in hot fat. Serve on slices of tomato with supreme sauce in the centre. Glazed Tongue ( Langue glacee) a la Gimo Boil smoked tongue and leave it in the broth until cold. When cold, slice in long thin slices and roll. Put on a buttered pan with sherry; heat about eight minutes. When hot, glaze with a brown glaze; decorate with thin strips of cream sauce on a bias. Serve on a spinach foundation with a supreme or a creamed mushroom sauce in the centre. Stuffed Tongue {Langue iarcie) a la Princesse Select a nice large smoked tongue; boil and leave in the stock until cold; then remove the skin and trim the tongue so that it will stand steadily on a platter; cut the tongue from underneath and scoop it out, leaving only about half inch of the outside. Take to one cup chicken mousse one and a half cups tongue

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