Fresh Beef Tongue with Parmesan a la Roosevelt
From The Swedish, French, American cook book, 1918
Serves 4
Entree for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 266. The excerpt below is the record exactly as published.
Fresh Beef Tongue with Parmesan a la Roosevelt Langue de Bceuf fraiche, au Parmesan , a la Roosevelt Cook a fresh tongue [see recipe: Boiled Fresh Tongue with Peas]. When done, skin and cut in slices; put on stove with some Rhine wine and some stock, and stew for about half hour with about four shallots. Take one tablespoon butter and one tablespoon flour; add one and a half cups from the juice that the slices of tongue cooked in, then half cup Rhine wine, pepper and salt to taste. Beat the sauce until creamy; add four tablespoons rich cream
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