Tosca
From Gancel's culinary encyclopedia of modern cooking, 1920
Serve chilled.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 178. The excerpt below is the record exactly as published.
Tosca, Jul. white meat chicken, tongue, art., pignons, thick mayonnaise with black grape juice, crescent of truffle and white egg on top
Cook this with the app: pantry check, scaling, and the assistant.