Tongue pollaaise

Yield: 1 Servings

Measure Ingredient
\N \N Sliced, cooked tongue
1 tablespoon Chicken fat
1 tablespoon Lemon juice or vinegar
½ cup Raisins
1 \N Onion, diced
2 cups Water
\N \N Brown sugar to taste
\N \N Salt to taste
¼ cup Blanched almonds
6 \N Ginger snaps, crumbled

>From a National Council of Jewish Women, Asbury Park Chapter cookbook, circa 1947.

Brown onion in chicken fat. Add water, lemon juice, brown sugar and salt.

Bring to a simmer. Add remaining ingredients and simmer until the mixture thickens.

Posted to JEWISH-FOOD digest V96 #74 Date: Sun, 10 Nov 96 09:32:54 +0200 From: Annice Grinberg <VSANNICE@...>

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