The Swedish, French, American cook book

To one cup of cooked and ground tongue take two tablespoons sherry, three tablespoons thick hot cream sauce, pepper and salt. Take spoonfuls of the mixture and put on a platter in an oblong shape, thick in centre and pointed at ends. When cold, roll in egg and bread crumbs and fry in very hot fat. Arrange on a warm platter with peas, string beans, macedoine vegetables, or aspara¬ gus tips around, for luncheon, dinner, or supper as an entree. Serve with cream sauce in a sauceboat at the side. Stuffed Tongue with Spinach a la Croquette Langue farcie, aux Epinards, a la Croquette Take slices of cooked, smoked tongue about three inches long and two inches wide; mix together half chicken mousse and half cooked. ground spinach; fill in the tongue and roll; brush with egg around; sprinkle with bread crumbs, showing the filling at the end; fry in hot fat. Serve on slices of tomato with supreme sauce in the centre. Glazed Tongue ( Langue glacee) a la Gimo Boil smoked tongue and leave it in the broth until cold. When cold, slice in long thin slices and roll. Put on a buttered pan with sherry; heat about eight minutes. When hot, glaze with a brown glaze; decorate with thin strips of cream sauce on a bias. Serve on a spinach foundation with a supreme or a creamed mushroom sauce in the centre. Stuffed Tongue {Langue farcie) a la Princesse Select a nice large smoked tongue; boil and leave in the stock until cold; then remove the skin and trim the tongue so that it will stand steadily on a platter; cut the tongue from underneath and scoop it out, leaving only about half inch of the outside. Take to one cup chicken mousse one and a half cups tongue that has gone through the machine a few times; flavor with two table¬ spoons sherry, pepper and salt; try in hot water; if too hard, add some cream. Stuff the tongue and put it on a buttered pan with some sherry and butter; cook in oven from twenty to twenty-five minutes — well covered. When done, put on a platter and carve straight down from the head part of the tongue as much as wanted; the rest of it glaze with a brown glaze and decorate with cream sauce. Serve with plain spinach around the platter, as a joint or an entree with mushroom sauce. Stuffed Tongue with Asparagus a la Octavious Langue farcie, aux Asperges, ii la Octavious Select a smoked tongue, boil [see recipe: Boiled Smoked Tongue]; when cold, cut in thin slices — one for each person. Have ready some chicken mousse. Roll half of the slices; put on a buttered pan; spread with chicken mousse; garnish all around with Spanish pepper and little specks of truffle. Stuff the other slices, put on the same pan with sherry; cook — well covered — in oven from eight to ten minutes. When done, glaze the stuffed ones with a brown glaze; decorate with a branch of cream sauce. Arrange them alternately on a hot hominy foundation with hollandaise sauce in the centre; garnish with three long asparagus tips in be¬ tween each. Serve as an entree for luncheon or dinner. Stuffing. To one cup of chicken mousse take one cup of cooked, chopped mushrooms and Spanish pepper that has been cut in small dices; mix. Smoked Tongue {Langue fumee) a la Casserole