Beef-Tongue a la Gendarme

Ingredients

• a fresh beef-tongue
• one pint of Gendarme garnishing
• a pint of Madeira sauce
• twelve small godiveau quenelles
• six small, sound pickles
• four mushrooms
• two ounces of smoked beef-tongue

Method

1. 1

   Boil a fresh beef-tongue in the soup-stock for one hour and a half.

2. 2

   Skin it, then place it on a dish, adding one pint of Gendarme garnishing, made by pouring a pint of Madeira sauce into a saucepan.

3. 3

   Put it on the hot stove, and add twelve small godiveau quenelles.

4. 4

   Cut up six small, sound pickles, four mushrooms, and two ounces of smoked beef-tongue; add these to the sauce, and let cook for five minutes, stirring it lightly, then serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 173. The excerpt below is the record exactly as published.

Beef-Tongue a la Gendarme. — Boil a fresh beef-tongue in the soup-stock for one hour and a half. Skin it, then place it on a dish, adding one pint of Gendarme garnishing, made by pouring a pint of Madeira sauce (No. 185) into a saucepan. Put it on the hot stove, and add twelve small godiveau quenelles (No. 221). Cut up six small, sound pickles, four mushrooms, and two ounces of smoked beef-tongue

Cook this with the app: pantry check, scaling, and the assistant.