Slices of Ox tongue à la Monaco

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
main
Instructions (10)
  1. Stamp out rounds from thin slices of cooked ox tongue using a cutter about two inches in diameter.
  2. Place the tongue rounds in a sauté pan with a little stock lightly flavoured with sherry.
  3. Heat the tongue rounds until they are quite hot.
  4. Dish up each slice on a crouton of fried bread that is covered with a purée of fresh mushrooms.
  5. Place a slice of prepared marrow on the centre of the tongue.
  6. Add half a pint of thick brown sauce to the sauté pan with the liquor in which the tongue was warmed.
  7. Add half an ounce of glaze to the sauce mixture.
  8. Boil the sauce mixture up.
  9. Add a tea-spoonful of english and French mustard to the sauce.
  10. Serve the sauce very hot around the croutons, which should be nicely arranged on a hot dish.
Original Text
Slices of Ox tongue à la Monaco. (Tranches de Langue de Bœuf à la Monaco.) Take some thin slices of cooked ox tongue and stamp out rounds with a cutter about two inches in diameter, put these in a sauté pan in a little stock lightly flavoured with sherry; when they are quite hot dish up each slice on a crouton of fried bread that is covered with a purée of fresh mushrooms, on the centre of the tongue place a slice of marrow prepared as below. Put half a pint of thick brown sauce into the sauté pan with the liquor in which the tongue was warmed, add to it half an ounce of glaze, boil up, then add a tea-spoonful of english and French mustard, tanmy and serve up very hot round the croutons, which are to be nicely ar-ranged on a hot dish.—N.B. The sauce must not be boiled after the mustard is added, or it will curdle.
Notes
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