Tongue Soufflee a la Eva

Ingredients

• two cups tongue
• one cup chicken mousse
• two tablespoons sherry
• pepper to taste
• salt to taste

Method

1. 1

   Grind tongue, mix with mousse and flavorings.

2. 2

   Butter souffle moulds, fill with mixture, cook in hot water for 10-12 minutes.

3. 3

   Serve with asparagus tips and truffle sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 263. The excerpt below is the record exactly as published.

salt to taste. Put the mousse on a pan and form in shape of a tongue; put in oven with some sherry in the pan — well covered — to cook from fifteen to eighteen minutes. When done, decorate with chicken mousse all around on top, giving the tongue a nice shape; put in oven for about six minutes more. When ready, glaze with a thin glaze so that the decoration shows through. Place on a hot platter; garnish all around with timbales of spinach and serve with provencale sauce. Entree for luncheon or dinner. Tongue with Mousse of Chicken a la Cornucopia Langue, Mousse de Poulet, a la Cornucopia Cut in very thin slices boiled tongue that has been left in the juice until cold; fill with chicken mousse and fold in the shape of a cornucopia; decorate with chicken mousse and truffles on top; put in a buttered pan and cook in oven — well covered — from six to eight minutes with some sherry in the pan. Arrange on a spinach founda¬ tion with a supreme sauce in the centre. Garnish with parsley. Entree for luncheon or dinner. Timbale of Tongue ( Langue en Timbale ) a la Walde Butter timbale mould and decorate with a strip of string beans, a strip of mousse, then a strip of carrot, then a strip of truffle, all around, until the mould is lined. Filling. One and a half cups smoked, cooked, ground tongue, one cup chicken mousse, two tablespoons sherry, three tablespoons cream, pepper and salt. Mix together and fill; cook in oven in hot water — covered — from ten to twelve minutes. Turn out on a hot platter and serve with a white truffle or su¬ preme sauce. Garnish with parsley. Entree for luncheon or dinner. Tongue Soufflee {Langue soufdee) a la Eva Grind cooked, smoked tongue through the machine two or three times; stir on the ice; to two cups tongue

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