Fried Calf’s Tongue a la Tartare

Ingredients

• Boil calf’s tongue
• dip in egg
• bread crumbs
• tartare sauce

Method

1. 1

   Boil tongue, cut in pieces on a bias, dip in egg and bread crumbs, and fry in boiling fat.

2. 2

   Arrange on a platter, garnish with parsley, and serve with tartare sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 218. The excerpt below is the record exactly as published.

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

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