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Italian Tongue

(Foreign Dishes) - (365 Foreign Dishes)







Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2
sprigs of parsley and 1 bay-leaf, a few peppercorns and 1
tablespoonful of butter. When done, beat the yolks of 2 eggs with a
little cream; add salt and a pinch of cayenne. Remove the fish to a
platter. Mix the egg sauce with the water in which the fish was
cooked; add 1/2 cup of cream. Let get very hot and pour over the fish.
Garnish with parsley. Serve hot.

Other Recipes


Italian Tongue

Slice one Veribest Canned Tongue and pour over it the following sauce:

Put one half cup of olive oil in a sauce pan and when hot add one pint

of tomatoes, a teaspoon of salt, twelve olives pitted and cut in two,

one bayleaf, two cloves, one fourth cup of chopped raisins. Let boil,

then simmer forty-five minutes. Pour over the tongue and serve.--MRS. L.

R. FINK, NEW ULM, TEXAS.









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