No. 743 Langue d’Agneau à la Persane.
Procure eight lambs’ tongues, let them disgorge twelve hours in lukewarm water, cover the bottom of a stewpan with thin slices of fat bacon, lay the tongues over and cover them with stock, add two onions, one carrot, and a bunch of parsley, thyme, and bay-leaf; when boiling draw them to the corner of the stove to simmer, skim well, try when done with a trussing-needle; if they feel tender take them up, take off the skin, trim a little on each side, cut them in halves lengthwise in the shape of cotelettes, and dress them on a border of mashed potatoes; have ready the following sauce: put a tablespoonful of chopped onions in a stewpan with the half of one of salad-oil, pass them a few minutes over the fire, add a glass of sherry, boil a minute, then add a pint of white sauce (No. 7) and six spoonfuls of white stock, reduce till rather thick, add a teaspoonful of chopped mushrooms and one of chopped parsley, season rather high, draw it off the fire, put in the yolks of two eggs, mix quickly, stir over the fire another minute to thicken, then put it on a dish until cold; with a knife spread it over the tongues half an inch in thickness, so as to form one mass, egg and bread-crumb over and place it in the oven half an hour, salamander a light brown colour and serve very hot, with the following sauce round: put four spoonfuls of white sauce (No. 7) in a stewpan, with four of white broth, let it boil a few minutes, then add two spoonfuls of cream; boil all together, season and serve.
Calf’s tongue may also be dressed as in the last, but instead of being covered in the manner there described, serve it with a sauce matelote (No. 62) in the centre and glaze the tongue lightly.