Little Tongues à la Financière

Petites Langues à la Financière

Method

Pound one pound of fresh pork or ham and half a pound of lean veal or white meat, and pass it through a wire sieve; pass four ounces of pâté de foie gras through the sieve, and mix in the meat; then add four finely chopped truffles, a little salt, a saltspoonful of mignonette pepper, one eschalot chopped very fine and the juice pressed out, four raw yolks of egg; when well mixed together place the purée in well buttered tongue moulds, place them in a stewpan or sauté pan and cook in the oven for about twenty minutes with a buttered paper on the top, occasionally sprinkling them with sherry to keep them moist; when cooked and cold mask them with a tongue purée as below, glaze over with aspic jelly that is coloured with carmine; when cool cut out from the jelly, and dish on a border of rice with a small round block or pillar of rice in the centre to lean the tongues against, with a hatelet skewer for ornament, garnish between the tongues and the top of the block with chopped aspic jelly. Arrange Financière on the hatelet skewer and round the dish. To make the purée of tongue referred to above, take a quarter of a pound of tongue, pounded and mixed with two tablespoonfuls of thick cream and three quarters of a pint of aspic jelly, tiny dust of cayenne, a little carmine to make it a pretty red colour, and pass all through the tammy and use.

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