Pig’s Tongue a la Jardiniere

Ingredients

• Select a nice fresh pig’s tongue
• one cup tomato juice
• pepper
• salt
• some bay leaves
• three cups of stock
• a tablespoon cornstarch
• half cup sherry

Method

1. 1

   Wash and clean the tongue well; put in cold water for three to four hours; then put in an iron pot with some butter, some slices of bacon, onions, tomato juice, pepper, salt, and bay leaves; when partly cooked, take up and remove the skin; return to the pot; cook until brown.

2. 2

   Add stock; let simmer slowly for about two hours until well done.

3. 3

   Remove from pot, strain juice, remove fat; thicken with cornstarch and sherry.

4. 4

   Slice tongue nicely; garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 257. The excerpt below is the record exactly as published.

pepper, salt, three cups cream, one cup milk, and one tablespoon flour. How to Make It. Put the ham in a saucepan with the pate de foie gras that has been pressed through a sieve; flavor wfith. the sherry, pepper, and salt; stir on the ice. When it gets cold, add eight tablespoons gelatine; beat until it becomes very smooth, then add two cups whipped cream. Form on a bacon sheet in the shape of a ham; put at the end of the ham a leg bone of a chicken if no ham bone be at hand. Chaud-froid with a white chaud-froid sauce; decorate with truffles, Spanish pepper, green cream, etc., according to taste. Put a frill at the end of the ham. Make a nice founda¬ tion from four cups spinach, six tablespoons gelatine, four table¬ spoons mayonnaise dressing, and four tablespoons whipped cream. Glaze the foundation with aspic; decorate with roses of radishes all around; place on a nice paper doily on a platter; lift the ham carefully on top of the spinach foundation so that the foundation shows about two inches all around; garnish with aspic and lettuce leaves around. Serve for supper dish. It can also be served with the salad for dinner. Mousse of Ham in Aspic a la Charlotte Mousse de Jambon en Aspic, a la Charlotte Three-quarters of a pound raw7 ham, half breast of a chicken. Put through the machine about six times with wrhites of two eggs; press through a fine sieve; put in a saucepan and stir on ice; add two table¬ spoons sherry, some cream and milk, some pepper; try in hot water on the stove, add more cream and milk. Color with kitchen bouquet and red coloring the shade of ham. Butter and decorate small charlotte moulds wfith truffles, any design desired; fill with the ham mousse; put in oven in hot water; cook six to eight minutes — well covered; leave until cold. When cold, dip in warm water and turn out; wipe the moulds wrell; glaze wfith a nice rich aspic and put the mousse back; fill all around the edges with the aspic; leave on the ice until cold. When cold, turn out on a foundation of Aspic a la Macedonienne. Garnish wfith lettuce. Serve with a cold aurorian sauce in the centre, as a complete salad. How to Fry Sausage Select nice sausages; prick wfith a fork, put in a pan with some fat and butter and fry until golden browrn; turn over. Take care not to have the pan too hot or to fry them too quickly, as they are apt to split in twro. The more slowly sausages are fried, the better they keep in shape. If the sausages are for luncheon, serve curled bacon all around and green peas in the centre. Frankfurter Sausages ( Sancissons de Francfort) Are fried the same as all other sausages. Take care not to fry them too quickly. They can also be boiled, broiled, and roasted. 176 THE SWEDISH, FRENCH, Serve with green vegetables, such as peas, string beans, and aspara gus tips, and a nice rich supreme or cream sauce. Pig’s Tongue ( Langue de Pore) a la Jardiniere Select a nice fresh pig’s tongue; wash and clean well; put in cold water from three to four hours; then put in an iron pot with some butter, some slices of bacon, onions, one cup tomato juice, pepper, salt, and some bay leaves; when partly cooked, take up and remove the skin; return to the pot; cook until brown. Add three cups of stock; let simmer slowly for about two hours until the tongue is well done. When done, remove from the pot, strain the juice from the pan, remove the fat; thicken with a tablespoon cornstarch and half cup sherry

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