Beef Tongue au Gratin

Ingredients

• The tongue for this purpose should have been rolled before boiling
• three onions
• a spoonful of butter
• a teaspoon of flour
• a glass of white wine
• a h of cayenne
• a cupful of mushrooms
• two tablespoonfuls of fine bread-crumbs
• a little minced parsley

Method

1. 1

   Slice the tongue and heat in stock.

2. 2

   Fry onions in butter, stir in flour, add wine and cayenne.

3. 3

   Cook slowly for ten minutes.

4. 4

   Lay tongue in a dish, cover with onion sauce, add mushrooms and parsley, sprinkle with bread-crumbs, and brown in a hot oven for ten minutes.

Nutrition per serving

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 13. The excerpt below is the record exactly as published.

Beef Tongue aa Gratiii. — The tongue for this purpose should have been rolled before boiling, so that when cool it can be sliced without any waste. Take the remains, slice and cut in strips and heat in a little good stock. Mince fine three onions; fry brown in a spoonful of butter; stir in a teaspoon- of flour; add a glass of white wine, a h of cayenne, and half a teaspoonful of , Cook slowly for ten minutes. Lay tongue on a gratin dish ; cover it with onion and sauce; add a cupful of mush- FRANCE. 45 rooms cut in bits, a little minced parsley, and two tablespoonfuls of fine bread-crumbs

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