Sheep’s Tongues à la Milanese
From The complete Indian housekeeper & cook, 1898
Can be filled with reduced celery puree or tomato custard.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 189. The excerpt below is the record exactly as published.
Sheep’s Tongues h la Milanese. — Braise eight tongues, after larding them carefully so as to show the lards in two rows down tlie front ot the tongue. The lards may be of bacon, or truffle. M’^hen braised, make an incision down the middle of the tongue, between the lards, and fill with white quenelle forcemeat. Sprinkle with fried bread-crumbs and cheese, and moisten witli melted butter. Push the tongues into the oven, or salamander them. Then glaze the tongues, and serve upright, the thick ends to the middle, on a l)order of Milanese rice
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