Tongues with Sauce Piquante

Ingredients

• two tablespoonfuls of flour
• a small piece of butter
• two onions
• two small carrots
• salt
• pepper
• mace
• a little white wine
• finely-chopped parsley

Method

1. 1

   Soak tongues in cold water for 2-3 hours, changing water if necessary.

2. 2

   Scald in boiling water until skin can be removed.

3. 3

   Split lengthwise without cutting in two.

4. 4

   For gravy, melt butter, add flour until colored, then add stock, onions, carrots, salt, pepper, mace, and white wine.

5. 5

   Add tongues, cover, and simmer for 2.5 hours, adding stock as needed.

6. 6

   Serve hot with parsley.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 33. The excerpt below is the record exactly as published.

a -mall piece of butter with two tablespoonfuls of flour ; when well coloured add a little stock, two onions, two small carrots, salt, pepper, mace, and a little white wine. Put the tongues into this sauce, cover the saucepan, and let them simmer for at least two hours and a half, gradually adding a little stock to keep the sauce to the right consistency; serve very hot, with a sprinkling of finely-chopped parsley

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