Stuffed Tongue with Mousse of Chicken in Aspic a la Sabina
From The Swedish, French, American cook book, 1918
Serves 6
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 266. The excerpt below is the record exactly as published.
Stuffed Tongue with Mousse of Chicken in Aspic a la Sabina Langue farcie de Mousse de Poulet, en Aspic, a la Sabina Cut cooked, smoked tongue in thin slices and smff with chicken mousse
Cook this with the app: pantry check, scaling, and the assistant.