Ox-tongue A La Destaing Langue De Boeuf A La Destaing

Cut a cold cooked ox-tongue into slices about an eighth of an inch thick, remove the skin, place the slices in a saute pan with a wineglassful or two of cooking sherry, four finely-chopped fresh mushrooms, one eschalot, and a good dust of coralline pepper; place the pan on the stove and simmer the contents for ten to twelve minutes, covering the slices with the prepared sauce as the wine in the pan reduces. Then take them up and dish on a bed of boiled Sparghetti (see recipe) that has been sprinkled with Gruyere cheese; arrange on the dish here and there bunches of small button mushrooms and braised button onions (see recipe); arrange a good layer of Gruyere cheese down the centre of the dish, stand the dish in a baking-tin containing boiling water, and put it into a quick oven for fifteen minutes. Then take up, place the dish on another on a paper or napkin, garnish here and there with prettily cut croutons of fried bread (see recipe, 'Chicken a la Rubanee'), and serve quite hot for luncheon, second course, or for an entree.

Sauce For Ox-tongue A La Destaing

Put into a stewpan half a pint of good stock, three raw sliced tomatoes, two chopped eschalots, a saltspoonful of coralline pepper, a wineglassful of sherry, the juice of one lemon, a few drops of liquid carmine, two ounces of good butter that has been mixed with an ounce of Marshall's Creme de Riz; stir together till boiling, add a pinch of salt, reboil, tammy, and use.

Slices Of Ox-tongue A La Nazaire Tranches De Langue De Boeuf A La Nazaire

Take a slightly pickled ox-tongue, put it into a stewpan with four peeled onions, a stick of celery, herbs, such as thyme, bayleaf, parsley, basil, marjoram, mace, peppercorns, and cloves, cover with light stock and simmer it on the stove for four hours; then take up, remove the skin, brush over with warm glaze, sprinkle over it a little grated Parmesan cheese, put it on a baking-tin, pour over it two wineglass!uls of sherry, and cook it in a quick oven for fifteen minutes, keeping it well basted while cooking. Then take up, cut it into nice slices not quite a quarter-inch thick, arrange them on a flat dish, pour over them some thick Champagne sauce in which the liquor and the beards from the oysters are boiled, sprinkle over the top with some large slices of cooked truffle, bearded oysters, and thick slices of blanched beef marrow that have been made hot in Champagne sauce (see recipe), and serve for a remove, or for second course or for luncheon, or if dished on an entree dish it could be served for an entree. Care must be taken that this dish is always sent to table boiling hot. The remains of the tongue can be used up for sandwiches, purees, or for potting.

Boiled Ox-tongue A La Dorna Langue De Boeuf Bouillie A La Dorna

Take a pickled ox-tongue that has been in soak for twelve hours, put it into a stewpan with sufficient cold water to cover it, add two or three cleansed carrots, also onions, a bunch of herbs (thyme, parsley, bayleaf, basil, marjoram), a stick of celery, two leeks, twenty-four peppercorns (black and white), three blades of mace, and twelve cloves all tied together in a piece of muslin; bring to the boil, remove the scum, and let it simmer for two and a half to three hours; then take up, press into shape, place a large skewer through the root and one through the tip of the tongue, and put it aside in the larder till next day. Then take up and with a sharp pointed knife trim off all the outside fat part, put it again into a large stewpan, pour over it a little cooking sherry and about a pint of good rich clear gravy, and simmer it for one hoar; then take up the tongue on to a hot dish, brush it all over with good bright glaze, place a frill round the root, and serve for a remove, with the prepared ragout arranged on the dish, for dinner or for luncheon or in the second course, using while quite hot.