Timbale of Tongue with Sauce

Ingredients

• two pounds of smoked boiled tongue
• the breast of one medium-sized raw chicken
• two tablespoons of flour
• one cup of cream
• two tablespoons of butter

Method

1. 1

   Pound tongue and chicken until smooth.

2. 2

   Stir in flour, egg whites, cream, coloring, salt, and pepper.

3. 3

   Press through a sieve.

4. 4

   Decorate a buttered mold with truffles, fill with mixture, cover, and cook in a water bath for half an hour.

5. 5

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 85. The excerpt below is the record exactly as published.

Timbale of Tonffue with Saaoe Place two pounds of smoked boiled tongae and the breast of one medium-sized raw chicken in a mortar, and pound until smooth. Then stir in two tablespoons of flour, the whites of two eggs, one ciip of cream, one tablespoon of Breton red coloring, a little salt and pepper, and a dash of cayenne. Press through a puree sieve. Then stir in one cup of whipped cream. Decorate the bottom of a buttered mould with pieces of truffles. Fili with the tongue and chicken mixture. Cover with buttered paper. Place in a pan of water and in a moderate oven ; cook it f or half an hour. Serve with the f oUowing sauce : — Sauce for Ton^rue Timbale Mix two tablespoons of batter

Cook this with the app: pantry check, scaling, and the assistant.