Ox Tongue with Broad Beans

Ingredients

• Tongue intended for this preparation
• a timbale of very fresh, skinned, broad beans
• A Madeira sauce

Method

1. 1

   Put the tongue in salt a few days in advance.

2. 2

   Boil it gently and glaze it when serving.

3. 3

   Serve with broad beans and Madeira sauce.

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.

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. Complete the cooking gently, and for the rest of the opera- tion, proceed as for ‘‘ Piece de Boeuf 4 la Mode chaude.”’ 1156—LANGUE DE BCEUF AUX FEVES Tongue intended for this preparation should be put in salt a few days in advance. Boil it in the usual way and very gently; glaze it when about to serve, and dish it. Send to the table separately (1) a timbale of very fresh, skinned, broad beans

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