Sweetbreads with Tongue a la Octavious
From The Swedish, French, American cook book, 1918
Serves 1
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 230. The excerpt below is the record exactly as published.
thin slices of cooked smoked tongue; put a piece of sweetbread
Cook this with the app: pantry check, scaling, and the assistant.