Little Tongues à la Financière from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pound one pound of fresh pork or ham and half a pound of lean veal or white meat, and pass it through a wire sieve; pass four ounces of pâté de foie gras through the sieve, and mix in the meat;...
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Ingredients
- tongue
- raw yolks of egg
- sherry
- buttered paper
- tongue purée
- carmine
- aspic jelly
- lean veal
- ham
- pâté de foie gras
- white meat
- salt
- truffles
- eschalot
- mignonette pepper
- fresh pork
- lean
- tongues
- jelly
- rice
- cream
- cayenne
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