Jellied Tongue

Langue de Boeuf en Gelee

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Beef Tongue
  • 2 Calf’s Feet
  • 4 Pints of Strong Consomme
  • A Glassful of Sherry Wine
  • Spices


Parboil the tongue and two calf s feet. Then take out of the hot water and skin and clean the Tongue well, and take the bones out of the calf s feet. Mince two onions very fine, and fry them in a tablespoonful of butter. Let them brown, and lay on these the well-seasoned Tongue and calf’s feet. Let simmer ten minutes, and add one pint of Consomme, and, five minutes after, one glass of Sherry. Let these smother, keeping well covered, for an hour and a half. Then take the Tongue out, and let the calf s feet cook and reduce a half hour longer. After this add the Tongue for two minutes longer. Put all into a bowl or dish and let cool. You will have a delicious jelly.