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Langues de Bœuf Froides

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.

France

Known as a French recipe, with similar versions prepared across other nations.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 2 ingredients

  1. one-half lb. of gelatine dissolved
  2. one pint of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Ox tongues intended for cold dishing should be kept in brine (No.
  2. 172) for eight or ten days.
  3. When about to use them, put them to soak in cold water for a few hours, and then cook them plainly in water for three hours.
  4. This done, withdraw them from their cooking-liquor;
  5. skin them;
  6. cover them with buttered paper, and let them cool.
  7. The object of the paper is to keep off the air, the tendency of which is to blacken the surface of the meat.
  8. When quite cool, coat the tongues with a glaze composed of one-half lb.
  9. of gelatine dissolved in one pint of water;
  10. the latter is given a scarlet tint by means of carmine and caramel.
  11. Cold ox tongues are dished amidst aspic jelly dice and curled-leaf parsley.
  12. N.B.—The gelatine glaze described above will be found a great improvement upon the coating of reddened gold-beaters’ skin.

Plating

Cookware for this recipe

  • Electric mixer
  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.