The Swedish, French, American cook book

Serve with salad in the centre. It can also be served with mayonnaise dressing or aurorian sauce instead of the salad. Tongue ( Langue ) a la Royale Half cup ground tongue, two tablespoons dissolved Cox’s gelatine, one tablespoon sherry, cayenne pepper, salt, and half cup whipped cream. Have smoked tongue cooked and, when cold, cut in very thin slices. Fold them in the shape of a cornucopia. Put in a saucepan the half cup of tongue; add gelatine, pepper, salt, sherry, and, last, the whipped cream. Fill the tongue before the mixture gets too stiff. Decorate with whipped cream (that has some gelatine in it) and truffles. Serve on a foundation of spinach with lettuce leaves all around and the salad in the centre. Tongue in Aspic with Macedoine Salad a la Signora Langue en Aspic, Salade Macedoine, a la Signora First glaze mould with a rich aspic of chicken or beef, and make the signora tongue chops [see recipe: Cotelettes de Langue a la Signora]. Put one on top of another — the point of the chop down and the wide part to the top of the mould (half on top of the other). Fill the mould with aspic and, when cold and turned out, stick a paper frill on each chop through the aspic. Serve on a white decorated foundation with some lettuce leaves around and mace¬ doine salad in the centre. Tongue ( Langue ) a la Chaud-froid One cup cooked, smoked ground tongue, one tablespoon sherry, pepper and salt, one half cup whipped cream, and four tablespoons dissolved Cox’s gelatine. Stir the tongue in a pan, on ice; add gelatine, sherry, pepper, salt, and, last, the whipped cream. Put in the shape of a tablespoon on a platter, and when cold put on a broiler and chaud-froid with a white chaud-froid sauce; decorate with a diamond of truffle on top. Serve on a cold spinach foundation with aurorian sauce in the centre as a cold dish (or with the salad). Garnish with lettuce leaves. Tongue in Aspic ( Langue en Aspic ) a la Walde Put in a saucepan on ice one cup of cooked, smoked tongue that has gone through the machine once or twice; add four tablespoons milk, five tablespoons dissolved Cox’s gelatine, two tablespoons sherry; stir until it commences to get cold. When cold, add threequarters cup of whipped cream. Put the mousse in a bag that holds a fancy tube; make little rosettes on a platter about one inch in height; put a little diamond of truffle on top of each rosette, and put in icebox to get cold. In the meantime, glaze a ring mould with nice chicken aspic; put about half inch of aspic on the bottom of the mould. When settled, take the little rosettes; turn them upside down in the mould (one close to the other until the mould is lined at the bottom); then fill with aspic to the height of the tongue. When that is settled, fill with the rest of the mousse and then some more aspic on top, and put in the icebox until ready to serve. Dip in warm water; turn out on a paper doily; garnish with different colored aspics and lettuce leaves; serve with the salad. Or in the centre of this dish place a salad with aurorian sauce or mayonnaise dressing. Tongue in Aspic ( Langue en Aspic ) a la Printaniere