Tongue Squares

Ingredients

• 2 ozs. of grated tongue
• 6 squares of bread
• 1 oz. of grated Parmesan cheese
• cayenne to taste
• salt to taste

Method

1. 1

   Fry some squares of bread, sprinkle grated Parmesan cheese on them, season with cayenne and salt, and top each toast with grated tongue.

2. 2

   Serve either hot or cold.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 2. The excerpt below is the record exactly as published.

Tongue Squares. ( .'’or Four Persons. — 2 ozs. of grated tongue ; 6 squares of ..ad ; 1 oz. of grated Parmesan cheese ; cayenne and salt to tee. IFry some squares of bread, sprinkle grated Par- Esan cheese on them, season with cayenne and salt, ap each toast nice and high with grated tongue- •ve either hot or cold. Iced Parmesan Pyramids. OR Four Persons. — Cheese biscuits, as on page 46 ; 1 pint :;ream ; 1 oz. of Parmesan cheese ; a pinch of white pepper ; idnch of salt. Make some square cheese biscuits by receipt given • ■ cheese straws, page 33, and bake them. When nae allow them to get cold. Whip some cream to a tif froth, flavour highly with cayenne, white pepper, lid salt ; add Parmesan cheese to taste. Ice, pile up each square of pastry, and serve. (This is excel- ii.t without being iced.) Olive and Caper Toasts. 'i''oR Four Persons. — 6 rounds of bread the size of the top claret glass ; 6 anchovies ; 12 olives ; 1 teaspoonful of eers. “Spread some anchovies, previously passed through iieve, on small rounds of fried bread. Chop some 4 SAVOURIES AND SWEETS. olives and capers fine and sprinkle thickly on the top of the toasts. These can be eaten either hot or cold ; if hot, they must be put into the oven for ten minutes. Westphalia Balls. For Four Persons. — ^ lb. of boiled potatoes ; 2 ozs. of grated bam ; 1 oz. of butter ; 2 eggs ; 1 gill of cream or milk ; cayenne and salt to taste

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