This done, withdraw them from their cooking-liquor; skin them; cover them with buttered paper, and let them cool. The object of the paper is to keep off the air, the tendency of which is to blacken the surface of the meat.
When quite cool, coat the tongues with a glaze composed of one-half lb. of gelatine dissolved in one pint of water; the latter is given a scarlet tint by means of carmine and caramel.
Cold ox tongues are dished amidst aspic jelly dice and curled-leaf parsley.
N.B.—The gelatine glaze described above will be found a great improvement upon the coating of reddened gold-beaters’ skin.
OX TAILS.
Ox tails, sectioned or unsectioned, are usually braised, and only the thicker half of the caudal appendage is ever used.
[1159—QUEUE DE BŒUF A L’AUVERGNATE]
Section the tail, and braise it in white wine, after recipe No. [247].
Prepare a garnish of rectangles of lean bacon, large chestnuts cooked in consommé and glazed, and small onions cooked in butter.
Put the sections of the tail in an earthenware cocotte with the garnish.