gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ox Tongue Bourgeoise
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
Nutrition per serving
81Calories
4 gProtein
7 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories81 kcal
Protein4.3 g
Carbohydrates6.7 g
Fiber1.7 g
Sugars2.8 g
Total Fat4.2 g
Saturated Fat1.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Cholesterol22 mg
Sodium59 mg
Potassium271 mg
Calcium21 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus54 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K7.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate13 mcg
Choline5.3 mg
Caffeine0 mg
Water69 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 222. The excerpt below is the record exactly as published.
Braise the tongue as described under No. 247, and glaze it at the last moment. Dish it, and send to the table separately (1) a timbale of well-braised sauerkraut; (2) a timbale of potato purée; (3) a Madeira sauce, combined with the braising-liquor of the tongue, cleared of all grease, and reduced. 1155—LANGUE DE BCEUF BOURGEOISE Braise the tongue in the usual way. When it is two-thirds cooked, surround it with carrots fashioned to the shape of olives and already two-thirds cooked, and small onions browned in butter
Cook this with the app: pantry check, scaling, and the assistant.