SHEEP'S-TONGUES, A L'ECARLATE, WITH SPINACH.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (13)
  1. Braise the sheep's tongues in white mirepoix (No. 236) or common broth, garnished with the usual compliment of vegetables.
  2. Boil gently for about three quarters of an hour, or until done.
  3. Place the tongues on their sides on a dish.
  4. Lay another dish with a weight on top to press them evenly.
  5. When the tongues are cold, trim them neatly.
  6. Place them in a deep sautoir pan with some half glaze.
  7. About twenty minutes before sending to table, put them in the oven to be warmed through, covered with a circular piece of buttered paper to prevent them from drying up.
  8. Roll them in their glaze.
  9. Dish them up in the same manner as cutlets.
  10. Fill the centre with spinach (No. 112).
  11. Mix a spoonful of Espagnole with the remainder of their glaze.
  12. Pour the glaze mixture around the tongues.
  13. Serve.
Original Text
SHEEP'S-TONGUES, A L'ECARLATE, WITH SPINACH. FROM six to a dozen tongues suitable for an entrée; these must be braized in some white mirepoix (No. 236), or common broth, garnished with the usual compliment of vegetables, &c.; after about three quarters of an hour's gentle boiling, they will be done: they must then be placed upon a dish on their sides, and another dish with a weight to it should be laid upon them to press them evenly. When the tongues are cold, trim them neatly, and place them in a deep sautapan with some half glaze, and about twenty minutes before sending to table, put them in the oven to be warmed through, covered with a circular piece of buttered paper, to prevent them being dried up; roll them in their glaze, dish them up in the same manner as cutlets, fill the centre with spinach (No. 112), mix a spoonful of Espagnole with the remainder of their glaze, pour it round the tongues, and serve.
Notes
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