Langue de Boeuf en Pcipillotes
From The "Queen" cookery books: Entrees, 1901
D’Uxelles mixture includes mushrooms, parsley, chives, breadcrumbs, and seasoning.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.
Langue de Bceuf en Pcipillotes. — Slice down into moderately thick slices a good ox tongue (which should have been braised for the purpose and allowed to cool in its braising liquor), cut some heartshaped pieces of white paper, oil them lightly, and lay on half of this paper a thin slice of very fat par-boiled bacon, spread a layer of d’Uxelles mixture on this, then put in a slice of tongue, then more d’Uxelles, and lastly another slice of bacon, and twist up the paper neatly and tightly. Now broil these cases for ten minutes
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