Tongue with Asparagus a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Entree for luncheon or dinner.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 263. The excerpt below is the record exactly as published.
Tongue with Asparagus a la Ericsson Hammond Langue aux Asperges, a la Ericsson Hammond Cook asparagus and cut in pieces about four inches long (or use tips from the cans). Carve and trim the smoked tongue in slices about three inches wide. Form the asparagus in bunches (about five to six in a bunch, according to size); put a bunch on each slice of tongue; roll; fasten with little egg; put on a buttered pan with some sherry
Cook this with the app: pantry check, scaling, and the assistant.