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Braised Tongue With Chestnuts

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Ingredients
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Directions

Cleanse a piece of ox tongue by soaking it in cold water for 5 or 6 hours.
Then put it in a pan with cold water to cover, bring to the boil, skim off the scum and simmer for 3 hours, with carrots, turnips, leeks and mixed herbs and seasoning.
Drain.
Then peel off the skin and trim off any small bones at the root of the tongue, and put it into a fireproof dish with a little white wine and stock mixed.
After cooking for 1 hour in a moderate oven the liquid should be reduced to almost nothing.
Serve the tongue on a very thick chestnut puree, and pour the sauce over it.
The original stock should be served as soup, with diced vegetables in it.
Note: I.
French chestnut flour suitable for making a puree can be bought in England quite cheaply from good grocers.
2.
Dry or draught cider might perhaps be substituted for the white wine.
3.
When cooking a tongue, one can tell if it is tender by testing the tip with a fork.
This is the toughest part; if that is tender, it is done.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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