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No 97 Lingua alla Visconti (Tongue)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Tongue, glaze, bread, spinach, white grapes, port.
Soak a smoked tongue in fresh water for forty-eight hours, then
boil it till it is tender. Peel off the skin, cut the tongue in
rather thick slices, and glaze them. Prepare an oval border of
fried bread, cover it with spinach about two inches thick, and on
this arrange the slices of tongue. Fill in the centre of the dish
with white grapes cooked in port or muscat.











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