785. BORDER OF POTATO-PASTE, GARNISHED WITH SCOLLOPS OF SHEEP'S TONGUES, WITH FINE-HERBS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
For the sheep's tongues
For the ragout
For the border
Instructions (3)
  1. Scald eight sheep's tongues effectually, so as to be able to remove the outer skin easily; then trim them, and afterwards put them into a stewpan with a carrot, an onion stuck with four cloves, a garnished faggot of parsley, and a dozen pepper-corns; moisten with a quart of broth, and set them to braize gently for about an hour.
  2. When done, drain them on a dish, and set them in the larder to get cold, afterwards to be cut into neat circular scollops.
  3. Put these into a stewpan with half a pottle of prepared button-mushrooms, and enough well-reduced fine-herbs sauce (No. 14), for the entrée; toss these together over the stove-fire to warm them thoroughly, then garnish the border of potato-paste with this ragout, glaze it round, and serve.
Original Text
785. BORDER OF POTATO-PASTE, GARNISHED WITH SCOLLOPS OF SHEEP'S TONGUES, WITH FINE-HERBS. SCALD eight sheep's tongues effectually, so as to be able to remove the outer skin easily; then trim them, and afterwards put them into a stewpan with a carrot, an onion stuck with four cloves, a garnished faggot of parsley, and a dozen pepper-corns; moisten with a quart of broth, and set them to braize gently for about an hour. When done, drain them on a dish, and set them in the larder to get cold, afterwards to be cut into neat circular scollops; put these into a stewpan with half a pottle of prepared button-mushrooms, and enough well-reduced fine-herbs sauce (No. 14), for the entrée; toss these together over the stove-fire to warm them thoroughly, then garnish the border of potato-paste with this ragout, glaze it round, and serve.
Notes
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