- 1 cupful diced cooked tongue
- 1 firm lettuce
- 2 pickled walnuts
- 1 hard cooked egg
- Seasoning of salt and pepper
- Some chopped aspic jelly
Chop the tongue, hard cooked egg, crisp lettuce leaves, and walnuts; then mix them together, seasoning them with a little salt and pepper. Divide into white china ramequins and decorate the top with chopped aspic jelly.
Serve very cold.
TONGUE STANLEY
- A few slices cold tongue
- Some poached eggs
- A few chopped pistachio nuts
- Some good white stock or sauce
- Salt and pepper to season
Cut the slices of tongue half an inch in thickness, then trim them neat and round. Lay these rounds in small fireproof dishes, season with salt and pepper, place a poached egg on each piece of tongue, pour over some good white stock or sauce, heat in the oven, and serve decorated with chopped pistachio nuts.
TURKEY EN CASSEROLE
- The remains of a turkey
- 1 heaping tablespoonful (1 oz.) butter
- 1 heaping tablespoonful (1 oz.) flour
- 1 pint (2 cups) stock
- 1 bay leaf
- 3 sprigs parsley
- 1 small onion
- 1 wineglassful port wine
- Salt and pepper to taste
Put the bones and trimmings of the turkey, the onion, and herbs, with water to cover, into an earthenware pan.
Let these simmer for one hour. Melt the butter, stir in the flour smoothly, and fry it carefully a good brown. Then strain in the stock, stirring it well all the time.