Tongue and Pate de Foie Gras Sandwiches

Ingredients

• Pass the required quantity of cooked tongue through a fine mincer
• mix it with rather less than an equal quantity of butter
• season it with salt
• and pepper
• and a few drops of lemon juice
• Spread an equal number of thin slices of bread and butter

Method

1. 1

   Mix tongue with butter, seasonings, and spread on slices of bread.

2. 2

   Sandwich the tongue and foie gras together and stamp out with a cutter.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 149. The excerpt below is the record exactly as published.

and a few drops of lemon juice and spread on buttered slices of thinly cut bread. Place some wafer-like slices of cucumber on the bread, then SANDWICHES. 349 cloee the sandwiches^ and cut into any shape which may be desired. TOMATO. Mrs. Charles A. OovJd, New York. Beat two ounces of butter with a wooden spoon un- til it is quite white and creamy, then add half a tea- spoonful of tarragon vinegar, half a small teaspoonful of curry-powder, and a little celery salt; beat again for a few minutes, then spread the butter thickly on some rounds of bread. Eemove the skin from some ripe to- matoes and cut them into thin slices (the latter should be just a little smaller than the bread), and leave them on a soft cloth for a short time before they are re- quired, in order that the superfluous moisture may be drawn from them. Then place one or more slices on half the number of pieces of cut bread, and place the remaining pieces on the top to form the sandwiches. CHICKEN MAYONNAISE. Mrs. Charles A. Oould, New York. Cut some cooked chicken (the white meat only) into small dice-shaped pieces and add a small proportion of pickled gherkin, coarsely minced, and cover lightly with some thick mayonnaise dressing, which has been mixed with a small quantity of finely minced parsley. Split and butter some small round rolls (removing most of the soft part) and fill them with the prepared chick- en, then close them securely. These are particularly suitable for an out-door luncheon, and may be varied in many ways — ^f or instance, use beef in place of chick- en; omit the pickled gherkin, and instead line the buttered rolls with fresh watercress leaves, or small cress from which the stalks have been removed. 350 KIRMESS COOK BOOK. TONGUE AND PATE DE FOIE GRAB. Mrs. Charles A. Gould, New York. Pass the required quantity of cooked tongue through a fine mincer, then mix it with rather less than an equal quantity of butter; season it with salt and pepper and a few drops of lemon juice. Spread an equal num- ber of thin slices of bread and butte

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