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No 100 Lingue di Vitello all'Italiana (Calves' Tongues)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Calves' tongues, salt, butter, stock, water, glaze,
potatoes, ham, truffles, sauce piquante.
Rub a good handful of salt into two or three calves' tongues and
leave them for twenty-four hours, then wash off all the salt and
soak them in fresh water for two hours. Stew them gently till
tender, take them out, skin and braize them in butter and good
stock for half an hour. Let them get cold and cut them into slices
about half an inch thick; put the slices into a buttered saute-pan
and cover them with a good thick glaze; let them get quite hot and
then arrange them on a border of potatoes, and garnish each slice
with round shapes of cooked ham and truffle. Fill the centre with
any vegetables you like; fried cucumber is excellent, but if you
use it do not forget to boil it for five minutes before you fry it
to take away the bitter taste. Serve with a sauce piquante (No.
10, or No. 226).











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