Tongue Mayonnaise Sauce a la Regina
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Used for cold egg and meat dishes.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 69. The excerpt below is the record exactly as published.
Tongue Mayonnaise Sauce a la Regina Sauce Mayonnaise de Langue a la Regina Make a sauce as above [see recipe Egg Mayonnaise Sauce a la Brigitta]; in place of egg use one cup of well-cooked smoked tongue
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