Tongue Croquettes a la Macedoine

Ingredients

• one cup of cooked and ground tongue
• two tablespoons sherry
• three tablespoons thick hot cream sauce
• pepper
• salt

Method

1. 1

   Shape spoonfuls of the mixture into oblong shapes, roll in egg and bread crumbs, and fry in very hot fat.

2. 2

   Arrange on a warm platter with vegetables around, and serve with cream sauce.

Nutrition per serving

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.

pepper and salt to taste; put in a double boiler. Cut the pastry in halves; spread one half with the tongue and put the other half on top — cut in squares. Serve as an entree with cream sauce flavored with sherry. Timbale with Spaghetti and Tongue a la Princesse Langue au Spaghetti en timbale, a la Princesse Butter timbale cups and have some spaghetti that has been cooked in water and some salt; when cold, line the cups with circles of the spaghetti and fill; to one cup ground tongue take one and a half cups chicken mousse; flavor with sherry, pepper, and salt; fill the timbales and cook — covered — in hot water in oven from ten to twelve minutes. Turn out on a warm platter; serve with truffle sauce around. Tongue Croquettes ( Croquettes de Langue ) a la Macedoine To one cup of cooked and ground tongue take two tablespoons sherry, three tablespoons thick hot cream sauce

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