The Swedish, French, American cook book

Take smoked tongue that has been cooked and left in the juice until cold; cut very thin slices about three inches long and one and a half inches wide; fill the slices with a mousse of pate de foie gras [see recipe: Mousse de Pate de Foie Gras]; put a little truffle at the end of each; then glaze a ring mould with chicken aspic; put in these little rolls — joined side in to the mould and the perfect side out — lining the whole bottom of the mould with these little rolls one after the other as close as they can be put in; then fill with cold aspic the height of the little rolled tongues; then with the second filling. Second Filling. One and a half cups of grated tongue, three tablespoons milk; stir until it gets cold; add five tablespoons dis¬ solved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste. When well mixed add three-quarters cup of whipped cream. Fill the mould then place some aspic on top; leave on the ice until ready to serve. Dip in warm water and turn out on a paper doily; garnish with lettuce leaves. Salad can be served in the centre of this dish, aurorian sauce, or mayonnaise dressing. Garnished Glazed Tongue in Aspic Langue glacee en Aspic, garnie Boil the tongue [see recipe: Boiled, Smoked Tongue]; leave in the juice until cold. When cold, remove the skin, trim the tongue underneath so that it stands steady on a platter; then carve about two inches from the head part going toward the tip, leaving about one inch uncarved at the underneath of the tongue; slip the knife underneath and loosen each slice from the uncarved tongue; take one slice out to give it more room and to show that the tongue is carved. Then put on a broiler and glaze with a rich aspic made from chicken broth and tomato juice; keep glazing until it is about half inch aspic on top [in warm weather this tongue should be glazed in the icebox]. Then decorate with Spanish pepper, truffles, string beans, carrots, and whites of eggs, etc., according to own design. Glaze again with some aspic. When ready to serve, place on a platter with different colored chopped aspics all around and garnish with lettuce leaves. Serve with the salad for luncheon and supper, or as a cold dish. Mousse of Tongue in Aspic a la Princess Mousse de Langue, en Aspic, a la Princesse Butter a ring mould and decorate with chicken mousse and smoked tongue in strips, alternately, pompadour style; fill with a mixture of one cup chicken mousse, one and a half cups smoked tongue that has gone through the machine a few times, and two tablespoons sherry. Fill the mould and cook in hot water ten to twelve minutes — well covered. When cooked and cold, dip in hot water, turn out, then aspic the same mould. Cut the mousse in slices, removing a piece about two inches and put back to the mould. Fill the mould with aspic and when cold turn out. Serve with aurorian sauce in the centre and lettuce leaves all around, as a complete salad. Mousse of Tongue in Aspic a la Gimo Mousse de Langue, en Aspic, a la Gimo