Home › Tongue, Sweetbread, Calf's › Tongue, Sweetbread, Calf's: Blanch

Tongue, Sweetbread, Calf's: Blanch

Blanch and bone two or more calves' or pigs' feet and put them into a stewpan with butter, leeks, or onions, chopped parsley, salt, pepper, and a little stock. Let them boil till the liquid is somewhat reduced, then add good meat gravy and two tablespoonsful of tomato purée, and just before taking the stewpan off the fire, add the yolks of two eggs beaten up, a tablespoonful of grated cheese, and a tiny pinch of mullet, turbot, &c.), either cinnamon. Mix all well together and serve very hot.

No. III. Bodini Marinati Ingredients: Veal forcemeat, truffles, sweetbread, mushrooms, herbs, flour, pasta marinata (No. 17), tongue, butter.

Make a mixture of truffles, tongue, sweetbread, mushrooms, and herbs, all chopped up, and add it to a forcemeat of veal, the proportions being two-thirds veal forcemeat and the other ingredients onethird. Mix this well and form it into little balls about the size of a pigeon's egg, flour them and mask them all over with pasta marinata (No. 17). Fry them in butter over a slow fire, so that the balls may be well cooked through, and when they are the right colour dry them in a napkin and serve very hot. a These bodini may be made with various ingredients; they will be most delicate with forcemeat of fowl and bits of brain mixed with herbs, truffle, cooked ham, or tongue. They are also excellent made with fish (sole, cooked or raw, and marinated in lemon, salt, pepper, oil, nutmeg, and parsley.