439. Sheep’s Tongue, Demi-Glaze

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Time
Cook: 120 min Total: 120 min
Yield
1.0 dish
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (16)
  1. Put the sheep's tongues in water to disgorge.
  2. Dry the tongues.
  3. Put the tongues in a stewpan with two onions, half a large carrot, a bouquet of two bay-leaves, one sprig of thyme, a quart of broth or water, and half a spoonful of salt.
  4. Put them on to boil, and simmer for two hours till done.
  5. Try if tender with a pointed knife.
  6. If tender, take them out, skin them, and trim out all the roots.
  7. Cut the tongue in two, lengthwise, giving it a little of the shape of cutlets.
  8. Skim the fat from the stock.
  9. Reduce the whole or part of the stock to a demi-glaze.
  10. Put your pieces of tongue on a dish.
  11. When ready to serve, make a thin roll of mashed potatoes and dish the tongue pieces around it.
  12. Add a little sugar to the demi-glaze and a small piece of butter.
  13. Stir round till melted.
  14. Add the juice of half a lemon.
  15. Pour the sauce boiling hot over the tongue.
  16. The sauce ought to adhere thickly to the back of the spoon.
Original Text
439. Sheep’s Tongue, Demi-Glaze.—For one dish, take six, put them in water to disgorge, then dry them, put them in a stewpan with two onions, half a large carrot, a bouquet of two bay-leaves, one sprig of thyme, a quart of broth if handy, or water, half a spoonful of salt, put them on to boil, and simmer for two hours till done; try if tender with a pointed knife, if so take them out, skin them, trim out all the roots, cut the tongue in two, lengthwise, giving it a little of the shape of cutlets, skim the fat from the stock, reduce the whole or part to a demi-glaze, put your pieces on a dish, when ready to serve, make a thin roll of mashed potatoes, and dish them round it, add a little sugar to the demi-glaze, and a small piece of butter, stir round till melted, add the juice of half a lemon, pour boiling hot over the tongue, the sauce ought to adhere thickly to the back of the spoon. Observe, dear, how cheaply this dish may be procured, and I assure you it is very excellent: I have tried it with almost all the sauces I have described for cutlets, and have found it good with all; they are also very good in papillote, like veal cutlets.
Notes
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