Stuffed Tongue with Spinach a la Croquette
From The Swedish, French, American cook book, 1918
Serves 1
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 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
Cook this with the app: pantry check, scaling, and the assistant.