6 medium tomatoes
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing
2 tablespoons chopped onion
1/2 teaspoon dried tarragon leaves
2 cups cut-up cooked tongue
6 slices bacon, crisply fried and crumbled
1 medium celery stalk, thinly sliced
6 lettuce cups
Peel tomatoes and cut into eights, cutting to within 1 inch of bottoms as pictured. Spread sections carefully; sprinkle with salt. Mix mayonnaise, onion and tarragon. Toss with tongue, bacon, and celery; spoon tongue mixture into tomatoes. Serve in lettuces cups. 6 SERVINGS.
2 tablespoons butter or margarine
1 tablespoon flour
1 teaspoon instant beef bouillon
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup water
1/4 cup Madeira
8 to 12 slices cooked tongue
Heat butter in skillet over low heat until melted. Stir in flour, instant bouillon, salt and pepper. Heat over low heat, stirring constantly, until mixture is smooth and bubble; remove from heat. Stir in water and Madeira. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add tongue slices and heat until tongue is hot, about 5 minutes. Garnish with snipped parsley. 4 SERVINGS.
© 1975 by General Mils, Inc. All rights reserved. Printed in U.S.A.
Pingback: Tongue Provencale | Vintage Recipe Cards