Tongue with String Beans a la Ericsson Hammond

Ingredients

• twelve to fourteen beans
• a little baking soda
• salt
• some sherry
• tomato glaze
• cream sauce

Method

1. 1

   Peel and cook beans in water with baking soda and salt for 10-15 minutes.

2. 2

   Rinse in cold water, form into bunches, and roll in tongue slices.

3. 3

   Fasten with egg, place in a buttered pan with sherry, and cook for 8 minutes.

4. 4

   Glaze with tomato glaze and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 261. The excerpt below is the record exactly as published.

Tongue with String Beans a la Ericsson Hammond Langue aux Haricots verts , a la Ericsson Hammond Peel string beans and cook carefully in water with a little baking soda and salt for ten to fifteen minutes until well done (be careful not to break them); rinse in cold water to keep them green. When cold enough to handle, form them in small bunches — about twelve to fourteen beans in each; cut the end of each bunch so that they will all be the same length; trim the slices of tongue so that they are of uniform size; put a bunch of beans in each slice of tongue; roll; fasten with little egg; put on a buttered pan with some sherry AMERICAN COOK BOOK and cook in oven for about eight minutes — tightly covered. When done, glaze with a tomato glaze, decorate on a bias with three strips of cream sauce

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