Stuffed Tongue with Asparagus a la Octavious
From The Swedish, French, American cook book, 1918
Serves 4
Serve as an 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 265. The excerpt below is the record exactly as published.
Stuffed Tongue with Asparagus a la Octavious Langue farcie, aux Asperges, ii la Octavious Select a smoked tongue, boil [see recipe: Boiled Smoked Tongue]; when cold, cut in thin slices — one for each person. Have ready some chicken mousse. Roll half of the slices; put on a buttered pan; spread with chicken mousse; garnish all around with Spanish pepper and little specks of truffle. Stuff the other slices, put on the same pan with sherry
Cook this with the app: pantry check, scaling, and the assistant.