Langue à l'Italienne

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

a tongue cooked as before ↝ Tongue [Liver and organ meats]
grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]
peeled and thinly sliced tomatoes ↝ Tomatoes, raw [Tomatoes]
more cheese ↝ Cheese, tilsit [Dairy and Egg Products]
a layer of tongue ↝ Tongue [Liver and organ meats]
a layer of cheese ↝ Cheese, tilsit [Dairy and Egg Products]
white breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some morsels of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Slice a tongue cooked as before.
Have ready a well-buttered fireproof dish sprinkled with grated cheese.
Lay on this a layer of peeled and thinly sliced tomatoes.
Then add more cheese.
Then a layer of tongue.
Repeat these layers till the dish is full, finishing with a layer of cheese and white breadcrumbs plentifully seasoned with pepper and salt.
Put some morsels of butter over the top.
Bake a golden brown.

Original Text · last edited 4 days ago

Langue à l'Italienne.—Slice a tongue cooked as
before, have ready a well-buttered fireproof dish
sprinkled with grated cheese, lay on this a layer of
peeled and thinly sliced tomatoes, then more cheese,
then a layer of tongue, and repeat these layers till the
dish is full, finishing with a layer of cheese and white
breadcrnmbs plentifully seasoned with pepper and
salt. Put some morsels of butter over the top, and
bake a golden brown.

Notes

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