(642). Beef Tongue Garnishing, Andalusian Tomato Sauce (Garniture De Langue De Boeuf, Sauce Tomates Andalouse)

Cut twelve slices, each one three-sixteenths of an inch thick from the thick end of a cooked beef tongue; pare them neatly either into rounds, ovals, or half hearts; heat them in a little half glaze (No. 413), and dress them around a remove covering with a Andalusian tomato sauce (No. 550).

(2606). Beef Tongue A La Rochefort (Langue De Boeuf A La Rochefort)

Prepare and cook a tongue, as explained in red beef tongue, No. 2608; after it is cold cut away the entire center of the tongue, as in the accompanying design (Fig. 533); cut this part into slices, reconstruct and glaze it nicely with a brush dipped in partly set jelly. Set it on a plain or carved rice foundation; ornament the ends of the tongue with fanciful cuts of truffles, egg-whites, and pistachio nuts; on the foundation place a shell made of grease, filled with slices of foies-gras, and chopped jelly sprinkled over; stick two garnished hatelets in the thick end, and at the tip of the tongue a crouton of jelly laid in tiers (Fig. 465), one on top of the other. Garnish the sides with glazed carrot balls, and the ends with chopped jelly; surround the socle with chopped jelly and croutons of jelly cut in squares.

Fig. 533.

(2607). Red Beef Tongues Arcade (Langues De Boeuf Ecarlate En Arcade)

Prepare and cook the tongues in water, lay them in a mold having the shape of a tongue two and a quarter inches thick, then place them under a weight to get cool; pare, and cover them with a brown chaudfroid (No. 594) and decorate with designs of egg-white, truffles and pistachio nuts.

Fig. 534.

Mask the decoration with a partly solidified jelly, and arrange these tongues on a silver-plated support, as represented in the accompanying Fig. 534; garnish around with chopped jelly and a border of jelly croutons.

(2608). Red Beef Tongues, Smoked (Langues De Boeuf E'Carlate Fumees)

Cutoff the windpipes and prick the tongues with the point of a trussing needle; rub over with pulverized saltpetre, mingled with as much brown sugar, and place them in an earthen or wooden vessel between layers of white salt, with thyme, bay leaf, basil, juniper berries and cloves. Put a board over with a weight on top; turn them after three days and cover so that the air cannot enter and repeat the operation every three days during the period of twelve. To cook, place them in a stock pot after washing in several waters; cover with a sufficient quantity of water to allow them to swim, adding a bunch of parsley garnished with two carrots and two onions; boil slowly for an hour to an hour and a half until thoroughly cooked, which can be ascertained by inserting the point of a trussing needle deep into them; remove from the stock and wrap in a wet cloth; leave to cool, then dress them in a circle leaning against a crouton with the tips downward: garnish with jelly and serve.

(2609). Red Beef Tongues With Jelly (Langues De Boeuf Ecarlate A La Gelee)

Cut away the fat and cartilaginous part from six beef tongues, wash and wipe them well, then prick them with a larding needle; rub each tongue over, using half an ounce of saltpetre for each one. Lay them in a bowl, covering them with a layer of salt; set a board over with a weight on top, andl leave them there for twelve hours, then range them in an earthen vessel or wooden tub. Cover them with a brine prepared as follows; Have eight quarts of water and one pound or more of salt test the brine, to see whether it be strong enough, by putting in an egg or potato, and if it floats on the surface then the brine is sufficiently strong. Boil it, adding half a pound of brown sugar, and let get cool before pouring it over the tongues; leave them in this pickle for twelve to fifteen days, setting them in a very pool place, and laying a board over with a weight on top so as to keep them continually under the brine, turning them over in it every three days; when they are to be used, place them in plenty of cold water, and set on the fire to boil for three or four hours according to theirsize; when done plunge them into fresh water, remove their skins, press them down under a weight, trim them nicely, then cut out the entire center of the tongue, leaving a piece underneath and at both ends; cut this square piece into thin slices, return them to their original position, then glaze the tongue with meat glaze (No. 402); dress it on a dish over a layer of bread spread with green butter ( No. 583), and decorate it through a cornet with the same butter.

Garnish around with chopped jelly, having a border of nicely shaped jelly croutons (No. 2442).

(2610). Calves' Tongues A La Macedoine (Langues De Veau A La Macedoine)

Cook six calves' tongues, salted as the beef tongue No. 2609, in salted water for eight days. and unsalted in fresh water for six hours; when done remove and lay them to cool under a weight. After suppressing the skin, pare them rounded at the thick end, and cut the two surfaces off straight, then split each one lengthwise in two or three, brush over with meat glaze (No. 402) and cover with a little half-set jelly to give them brilliancy. Besides this prepare a vegetable macedoine with Brussels sprouts, small clusters of cauliflower, balls of potatoes and carrots, string beans sliced or cut in lozenges, asparagus tops and green peas; all of these vegetables should be blanched separately; season the salad and form it symmetrically into a pyramid on the middle of a dish. Dress the halved tongues upright in a circle around with their pointed ends upward, and surround the whole with jelly, serving a tartar sauce No. (631), or cold ravigote (No. 623) apart.