Tongue with Chicken a la Princesse

Ingredients

• one cup chicken mousse
• one and a half cups smoked tongue
• two tablespoons sherry
• pepper to taste

Method

1. 1

   Butter chicken moulds, layer tongue and mousse, cook in hot water for 8 minutes.

2. 2

   Serve on hominy with sauce.

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.

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 add one cup chicken mousse; flavor with two tablespoons sherry, and pepper and salt to taste. Butter and decorate individual souffle moulds with white of egg, carrots, or truffles; fill with the mousse; put in a pan of hot water and cook in oven — well covered — from ten to twelve minutes. Serve on a platter with asparagus tips in the centre and truffle sauce. Entree for luncheon or dinner. 180 THE SWEDISH, FRENCH Stuffed Tongue with Mousse a la Princesse Langue farcie, Mousse a la Princesse Cut cooked, smoked tongue in thin slices about four inches in length and two inches in width; trim_ neatly and make them the same size; put a tablespoon of the mousse a la princesse on top of each and roll; fasten with little yolk of egg; put on a buttered pan with some sherry; cook in oven — well covered — for about ten minutes. When done, glaze with a thin brown glaze; decorate with strips of cream sauce lengthwise or on a bias. Arrange on a hot foundation of spinach with truffle or supreme sauce in the centre. Garnish with parsley. Entree for luncheon or dinner. Mousse A la Princesse. One cup chicken mousse, one and a half cups cooked, smoked tongue that has gone through the machine a few times. Flavor with two tablespoons sherry, pepper and salt. Try in hot water; if too hard, add some cream. 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 in oven for about ten minutes. Take out, glaze with a brown glaze, and decorate with strips of cream sauce on a bias. Serve on a hot hominy foundation with hollandaise sauce in the centre. Garnish with parsley. Entree for luncheon or dinner. Mousse of Tongue a la Honey-comb Mousse de Langue a la Rayon de Miel Cook macaroni in water and some salt until soft; when done, put on a board to drain. Cut truffles in long strips and thread into the hole of the macaroni; cut in thin slices across. Butter timbale moulds, decorate with the macaroni, and fill with the tongue mousse. To one cup cooked, ground tongue three tablespoons cream sauce, one egg, one tablespoon sherry, pepper and salt. Mix together; fill the timbales; cook in oven in hot water — uncovered — about fifteen minutes. Arrange on a platter with mushroom or truffle sauce around. Serve as an entree for luncheon or dinner. Tongue with Chicken ( Langue au Poulet ) a la Princesse Butter small chicken moulds. Put a thin slice of cooked, smoked tongue in the wings; make the eyes of lemon and truffle and with AMERICAN COOK BOOK pointed piece of truffle for a bill; then spread the rest part of the mould with chicken mousse. Fill the mould. To one cup chicken mousse add one and a half cups smoked tongue

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