Ox-Tongue, A La Jardiniere

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for the tongue
for the garnish
for serving
Instructions (5)
  1. When the tongue is dished up, garnish it round with groups of glazed carrots and turnips, cut in small fancy shapes.
  2. Boil the carrots and turnips in broth with a pinch of sugar and a little salt, previously to their being boiled down in their own glaze.
  3. Alternate these with similar groups of flowerets of cauliflowers, heads of asparagus-peas, or French-beans cut in the form of diamonds and boiled green.
  4. Pour some half glaze or Espagnole sauce round the base.
  5. Send to table.
Original Text
OX-TONGUE, A LA JARDINIERE. THE tongue, when dished up, must be garnished round with groups of glazed carrots and turnips, cut in small fancy shapes, and boiled in broth with a pinch of sugar and a little salt, previously to their being boiled down in their own glaze; these must be alternated with similar groups of flowerets of cauliflowers, heads of asparagus-peas, or French-beans cut in the form of diamonds and boiled green. Pour some half glaze or Espagnole sauce round the base, and send to table.
Notes
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