SHEEP'S-TONGUES, A LA NAPOLITAINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For braizing and trimming
For coating
For dipping and rolling
For frying
For the centre filling
For serving
Instructions (9)
  1. Braize and trim the tongues as above.
  2. Cover them all over with a thin coating of d'Ucelles sauce (No. 16).
  3. When this has become firmly set by cooling, dip each tongue in some beaten egg, and roll it in bread-crumbs.
  4. Flatten them smoothly with the blade of a knife.
  5. Place them on a dish in the larder, until within about twenty minutes of dinner-time.
  6. Fry the tongues of a light-brown colour in clean hogs'-lard made hot for the purpose.
  7. Drain them upon a napkin.
  8. Dish up in the form of a close circle, the centre of which must be filled with macaroni dressed with cheese and a little Béchamel sauce.
  9. Pour some Napolitaine sauce (No. 63), under them, and serve.
Original Text
SHEEP'S-TONGUES, A LA NAPOLITAINE. BRAIZE and trim the tongues as above, cover them all over with a thin coating of d'Ucelles sauce (No. 16), and when this has become firmly set by cooling, dip each tongue in some beaten egg, and roll it in bread-crumbs; flatten them smoothly with the blade of a knife, and then place them on a dish in the larder, until within about twenty minutes of dinner-time. The tongues must then be fried of a light- brown colour in clean hogs'-lard made hot for the purpose, then drained upon a napkin, and dished up in the form of a close circle, the centre of which must be filled with macaroni dressed with cheese and a little Béchamel sauce; pour some Napolitaine sauce (No. 63), under them, and serve.
Notes
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