(1467). Beef Tongue A La Romaine (Langue De Boeuf A La Romaine)

Remove from a beef tongue, the fat and cartilaginous part lying near the end. Soak it for one hour and a half in cold water, then put it into a saucepan sufficiently large to contain a gallon of water, adding salt, pepper and one onion with two cloves; let cook tor three hours. Remove the skin covering the tongue, and place the latter on a dish, garnishing around it with small ravioles (No. 2970), mingled with gravy (No. 404), tomato puree (No. 730), and parmesan cheese; serve separately a Roman sauce ( No. 534).

(1468). Beef Tongue A La Soligny (Langue De Boeuf A La Soligny)

Prepare and cook a beef tongue the same as beef tongue Roman (No. 1467); cut it into quarter of an inch thick slices; and from these cut circles of one and three-quarter inches in diameter, also as many slices of truffles as there are circles of tongue; keep then: warm in a little meat glaze ( No. 402) and Madeira wine. Mince a two-ounce onion, fry it in oil with four ounces of artichoke bottoms cut into eight pieces, season with salt, pepper and a little garlic, adding the truffles and tongue, some lemon juice and chopped parsley, and serve all on a dish surrounded by sippets of bread fried in butter.

(1469). Tongue, Italian, Baked (Langue A L'Italienne An Gratin)

Cold braised tongue may be used for this, or else unsmoked boiled red beef tongue. Cut into thin and pared slices, put inside a drill pocket furnished with a grooved socket, some potato croquette preparation (No. 2782), not too firm; force a border of this on the extreme edge of the inside of a dish, garnishing the interior of the border with sliced tongue. Fry in butter one shallot, some chives, and a few mushrooms all finely chopped, thicken with a thin bechamel sauce (No. 409), stirring in some grated parmesan cheese, cover the tongue with this, sprinkle grated bread raspings and parmesan cheese on top, pour over some butter, and put it in the oven to acquire a good colour.

(1470). Beef Tongue, Macedoine (Langue De Boeuf Macedoine)

Pare and remove from a beef tongue the fat and cartilaginous part, lying near the thick end; blanch it for fifteen minutes and lard it with small lardings (No. 3, Fig. 52); seasoned with pepper, salt, and chopped parsley. Line a saucepan with slices of fat pork, place the tongue on top, and moisten with a mirepoix stock (No. 419), and white wine, then let cook for two and a half to three hours according to its size. Remove the skin, strain the stock through a sieve, then skim off all the fat and reduce it one third. Glaze the tongue nicely with this, dish it up, and garnish around with a vegetable macedoine (No. 2755) thickened with vcloute (No. 415) and some good butter. A Madeira sauce (No. 492), should be served separately.