No. 646. Turban de Langue de Bœuf, sauce piquante.
Prepare twelve pieces of tongue as before, either pickled or fresh, dress them round upon your dish, put a pint of sauce piquante (No. 27) in the sauté-pan with a little sugar, boil altogether a minute, sauce over, and serve immediately; you can also serve dressed spinach or endive (Nos. 106 and 119) with it; if you serve an entrée of pickled tongue, it should be placed near an entrée of fowl or veal, or near to a remove of the same description, with which they eat much better, and for entrées of fresh tongue, season the sauces rather high.
No. 647. Queues de Bœuf aux navets au brun.
A few very nice entrées may be made of ox-tails; they certainly do not make handsome ones, but their delicate flavour supplies their deficiency in appearance.
For one entrée take two fine tails, cut them at the joints into pieces, or saw them into pieces an inch thick, which last way in my opinion is best, the pieces not being so clumsy; when cut put them into a stewpan, with three large onions, one carrot, one turnip, six cloves, a blade of mace, four bay-leaves, four sprigs of thyme, and a tablespoonful of salt; cover them with second stock or water, place the stewpan over the fire, and let it boil at the corner till the pieces are tender, and leave the bone easily; when done lay them on a cloth to drain, put a little mashed potatoes upon the bottom of your dish, build up the pieces pyramidically, and have ready the following sauce: scoop fifty pieces of turnips the size of small marbles, put them in a stewpan with half a tablespoonful of powdered sugar and half an ounce of butter, pass them ten minutes over a sharp fire, add a pint of brown sauce (No. 1) and a few tablespoonfuls of broth or brown gravy (No. 135), with a bunch of parsley and a bay-leaf, let them simmer at the corner of the stove until the turnips are tender, take them out with a colander spoon and put them into a clean stewpan, reduce and skim the sauce well, and when of a proper thickness, pass it through a tammie over the turnips, make all hot together, sauce over the tails, and serve.
No. 648. Queues de Bœuf à la Jardinière.
Cook and dress the tails as before, then cut some carrots and turnips with button onions, as directed for the tongue à la jardinière (No. 645), pass them in a stewpan, with a little butter and powdered sugar, ten minutes over a sharp fire, add a pint of brown sauce, with a quarter of a pint of stock, boil on the corner of the stove (skim well) until the vegetables are tender, and the sauce attains a good consistency; season with a little salt and sugar if required, sauce over, and serve.
No. 649. Queues de Bœuf sauce aux cornichons.
Cook and dress the tails as before, have ready a quart of sauce au jus d’échalotte (No. 16), but not quite so acid as there directed, reduce till rather thick; have ready a good tablespoonful of chopped gherkins, and when the sauce is boiling throw them in, season with a little sugar and salt, sauce over, and serve. The sauce requires to be thick enough to adhere to the pieces of tails.