Timbale of Tongue a la Honey-comb
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 261. The excerpt below is the record exactly as published.
Timbale of Tongue a la Honey-comb Langue en timbale, a la Rayon de Miel Cook macaroni in some water and salt until done; put on a board to drain. Cut in thin slices across; line small individual buttered timbale cups, and fill. Filling. To each cup of smoked, cooked, ground tongue take three tablespoons cold thick cream sauce. Beat it thoroughly with a whisk; add one egg, one tablespoon sherry; pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.