2402 Langue de Boeuf Froide

Cold Ox Tongue

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Ox tongue for serving cold should first be soaked in brine for approximately 8–10 days, then before being cooked it should be soaked for some hours in cold running water.

Gently boil in water for 2½–3 hours according to size, remove the skin, replace in the cooking liquor and allow to cool. When cool remove, wrap in a buttered paper to prevent the surface becoming dark and place in a refrigerator to become quite cold.

Trim the tongue carefully and coat with a glaze made from 500 g (1 lb 2 oz) gelatine dissolved in 1 litre (1¾ pt or 4½ U.S. cups) water and coloured a deep red colour with carmine and brown colourings.