New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-04-16
4 BEEF TONG UE.
NICE WAYS OF SERVING 1T.

A beef tongue l. best known To the general puhlic
In its smoked cured state dan,ily sliced for sand
witches or served In true British fashion, potted or
a la diable II Is not 10 this form OF tongue we re-
fer but to the fresh tongue which forms so 40
ceptabe a dinner dish on the Frenchman's table.
When simply boiled In wafer beers tongue ike any
other piece OF boiled beef, is apt to be lacking In
favor. To remedy this the tongue should be boiled
i'm rich. well favored stock.
Procure a goOd-sized fresh tongue. II VIII COST
about so cents. Have II well trimmed about the
root and well washed and wiped. Put 1t into
kettle OF boiling veal stock with half carrot ana
an onion peeled and sliced half bay leaf. sliced
eek. branch OF soup celery two sprays OF parsley.
six cloves and nine whole peppers. Let the tongue
simmer slowly in the stock for two hours; at the
end OF this time drain 1t. Use the stock for a
Brnnoise or Julienne soup. skin the tongue soon
as It Is taken up II you wish the tip to be curled
under on the platter the tongue must be rolled with
ile tip under the root and tied I'm this position with
a strong twine before IT Is put 10 Dol.
The success of this dish depends considerably upon
the carpshing and sauce with which 1t is served.
II Is excellent served with piquant sauce and
cucumber pickles. with "A tomato sauce ana
macarom A delightful French method OF serving
tongue Is with chicken quenees and mushrooms,
and another delicious method Is with hot RICE cooked
I'm stock u la Milanaise, with seasoning OF mush'
rooms and little grated cheese-a preparation called
..risotto" by the Italians
To serve the tongue a la pquante, make nice
pauant sauce. a recipe for which has been recently
given in this department and serve 1t with the incest
OF homemade pickles. The tongue should be carved
i'm delcately thin slices For tongue with chicken
ouenelles prepare the quenees while 1t Is boiling.
A ouenelle Is a fOrcemeat ball which Is poacheo IN
stock or water and used as garnlsh 10 soup or
dish of meat or served by itself an entree IL Is
not to be COMPOUNDED with fried ball OF force'
meat or any other preparation. Chicken queheies
are made of the breast OF the chicken. Though other
parts of the meat may be used they 90 not HIKE 81
pce "A looking dish. Pound fine the raw breast OF
one chicken after first chOppng the meat add hait
n set of calf, brains which nave been well washed
and boiled twenty minutes In sailed water. Pound
all together and rub the meat through Sieve season
IL with easpoonfu OF salt and little pepper ana
numeg II you wish Cook two tablespooniuls OF
bread crumbs in half gill OF cream for Few
moments till they are soft. MIX them WIN inc
rest OF the forcemeat. adding tablespoonful OF but
ter add two tablespOOnuls OF thick ieed veal stock
and the yolks and whites Of two eggs. Make the
forcemeat in a homog eneOus and let 1t get cold
When II Is cold shape II In Oblong balls Win TWO
spoons dipped In boiling water. Heap II IN one not
spoon and press the other over II, and turn the mass
from one to the other till II Is evenly shaped wheh
all the ouenelles are shaped put them gently, one by
one into boiling hot stock which Is not bubblihg In
The centre but merely throwing up little bubbles at
the sides The stock must be- deep enough to cover
tho forcemeat balls. Cover the pan and let them
cook this way for about ten minutes III the water
hollis violently the balls will be boiled to pieces.
serve them around the whole tongue with m'isn'
room sauce or for a luncheon dish, cut the tongue
in thin slices and alternate four slices OF tongue with
chicken auenelle Serve the dish In this case with
a rich aemande sauce.
famous culinary writer has said that an alle-
mande sauce was nothing more than a bechamel with
the yolks Of eggs added. This IS not strictly true
TODAY owing to the various ways in which COOKS
make the simple bechamel. For good allemande
sauce melt two large teaspOonfuls of butter In
saucepan and stir in three teaspOOnius OF Hour; add
slowly two cups OF white stock. Let the mixture
simmer slowly for fifteen minutes. Then beat up
the yoks OF three eggs and pour little OF the not
miyture over them. Add finally the remainder OF
the sauce stirring all the time Squeeze In the JUICE
Of half lemon and add heapng teaspoonful OF but
Tor Strain the sauce and It Is ready for use
To serve a tongue with risotto, prepare the rice
while the tongue Is boiling. Fry small onion which
has been minced fine In two tablespoonfuls OF butter
then add slowly quart OF white broth and three
minced mushrooms with cup OF well washed rice.
When the rice boiled slowly quarter OF an hour
add six minced mushrooms and another quart OF stock
season rice with an even teaspooui OF SAT- anu
saltspoonul OF pepper and let Ii COOK nfteen MN.
utes longer. Add about three Oh si'
cheese Parmesan Is the incest. serve the rice on
a platter. with the tongue In the centre, anu pass
around grated cheese IL you wish 10 color the rice
inst before taking 1t up add heaping ieaSpoonim
Of spanish saffron mixed to paste win niue sto' NJ
4 tonr1e NAV also be served on a bed or spinach
which has been properly banched, boiled ana chleu
and has then been chopped fine and then warmer ny
with tablespoonful OF butter and gill Of gravy.