Tongue a la Napoleon
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 264. The excerpt below is the record exactly as published.
ngue ) a la Napoleon Roll puff paste very thin; put on a baking sheet; prick with a fork, and put in the oven and bake. When done, have the tongue ground; to each cup of ground tongue take two tablespoons cream sauce, one tablespoon sherry, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.