Stuffed Tongue with Mousse a la Princesse
From The Swedish, French, American cook book, 1918
Serves 1
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 263. The excerpt below is the record exactly as published.
Stuffed Tongue with Mousse a la Princesse Langue farcie, Mousse a la Princesse Cut cooked, smoked tongue in thin slices about four inches in length and two inches in width; trim_ neatly and make them the same size; put a tablespoon of the mousse a la princesse on top of each and roll; fasten with little yolk of egg; put on a buttered pan with some sherry
Cook this with the app: pantry check, scaling, and the assistant.