Calf’s Tongue a la Chaud-froid

Ingredients

• Two calves’ tongues
• five tablespoons dissolved Cox’s gelatine
• one tablespoon sherry
• one cup whipped cream
• pepper
• salt

Method

1. 1

   Cook tongues, remove skin, and put through a machine twice.

2. 2

   Stir on ice, add gelatine, sherry, pepper, salt, and whipped cream carefully.

3. 3

   When beginning to stiffen, shape as half eggs, broil, and chaud-froid with white sauce.

4. 4

   Decorate with brown sauce and truffles.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 217. The excerpt below is the record exactly as published.

pepper, and salt, for about two hours. When cold, remove the meat from the head; cut out with a round biscuit cutter; put in a pan with half cup sherry, one cup stock, a little pepper and salt, and stew for about five minutes; then press on a cloth to dry. Line small individual moulds with puff paste; put one of these round pieces of calf’s head into each; then twist a strip of pastry all around and fasten Copyright, 1918, by Mrs. Ericsson Hammond THE SWEDISH, FRENCH, it with some yolk of egg; put in oven and bake. When baked, turn out; decorate with a strip of colored cream sauce and a dot of the cream sauce in the centre. Serve with supreme sauce as an entree for luncheon or dinner. Calf’s Head ( Tete de Veau ) a la Poulette Cook calf’s head [see recipe: Calf’s Head a la Picarde]. When cold, cut in large dices; put in a pan with some sherry and some stock from the calf’s head, stew for five minutes, put a tablespoon butter in a saucepan; add one heaping tablespoon flour; stir until well dissolved, then add one and a half cups of the juice of the dices of calf’s head; then add the dices themselves, the juice of half a lemon, and the yolks of three eggs that have been mixed with half cup cream. Shake the pan until the sauce gets thick and velvety. Serve on a platter with half moons of pastry all around. Entree for luncheon or dinner. Calf’s Head ( Tete de Veau ) a la Perigord Cook calf’s head [see recipe: Calf’s Head a la Picarde]; cut round pieces of it, and put on a buttered pan; cover with a very thick Perigord sauce; cook in oven for about ten minutes — un¬ covered. When glossy arrange on round pieces of toast; decorate with a strip of cream sauce all around, a dot of cream sauce in the centre, with a diamond of truffles on top; form the pieces in a ring on the platter. Serve with green peas or asparagus tips in the centre as an entree for luncheon or dinner. Glazed Calf’s Head ( Tete de Veau glacee ) a l’Allemande Cook the calf’s head [see recipe: Calf’s Head a la Picarde]. When cold, cut in pieces; put in a pan with some sherry and some stock, for about five minutes, to stew; then put on a broiler and glaze with a thick allemande sauce and decorate with a strip of brown sauce all around and a diamond of truffles in the centre of each. Arrange on pieces of toast. Serve with green peas in the centre and hollandaise sauce all around, as an entree for luncheon or dinner. Fried Calf’s Head with Tomato Tete de Veau frite. Sauce Tomate Cook the calf’s head [see recipe: Calf’s Head a la Picarde]. When cold, cut in strips about one inch wide and three inches long and roll in egg and bread crumbs; then fry in very hot fat. Serve on a paper doily, like croquettes, with a rich tomato sauce all around. AMERICAN COOK BOOK 149 CALF’S TONGUE ( Langue de Veau ) Calf’s Tongue with Tomato Langue de Veau aux Tomates Cook a calf’s tongue in water, with salt, pepper, bay leaves, and onions from one and a half to two hours. When done, leave in the juice until cold; then remove the skin and trim tongue on the under part so that it can stand. Then put it back in own liquid, to steam with some Rhine wine. Carve on a bias in three pieces (be careful not to let it fall apart). Put on a plate; glaze with a nice tomato glaze, made from butter, flour, and tomato juice; sprinkle with finely chopped parsley; decorate all around with fine strip of cream sauce; then place on oblong slices of toast the length of the tongue (if two or three tongues are served, arrange on a bias). Arrange on a platter, with hollandaise sauce all around; garnish with parsley. Serve as an entree for luncheon or supper. Lamb’s tongue can be prepared and cooked in similar ways as the calf’s tongue. Broiled Calf’s Tongue with Shirred Butter Langue de Veau grillee, Sauce au Beurre Cook tongue [see recipe: Calf’s Tongue with Tomato]. When done, split in halves lengthwise, put on a broiler, and broil until golden brown. Serve on pieces of toast with the beurre sauce. Fried Calf’s Tongue {Langue de Veau frite) a la Tartare Boil calf’s tongue [see recipe: Calf’s Tongue with Tomato]; cut in pieces on a bias, dip in egg and bread crumbs, and fry in boiling fat. Arrange on a platter, one piece resting on top of another; garnish with parsley and serve with a tartare sauce. It can also be formed in shape of a cutlet. If this is done, put a paper frill in each piece before serving. Calf’s Tongue {Langue de Veau) a la Chaud-froid Two calves’ tongues, five tablespoons dissolved Cox’s gelatine, one tablespoon sherry, one cup whipped cream

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