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Reindeer Tongues (langues de renne)

Erken's recipe for boiled reindeer tongues: thawed, blanched, and skinned, boiled tender in stock and white wine with carrot, parsley, and ham, glazed in reduced stock and served with a Madeira sauce with olives, mushrooms, and small game forcemeat balls.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 307 (falt i det fri)

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About the dish

Reindeer tongue was a delicacy in Norwegian festive food culture, often served as a warm first course or entremets. Erken uses the French name "langues de renne" to mark the dish as party food.

How to make it

  1. 1

    Thawing

    Thaw frozen tongues in cold water for a couple of hours.

  2. 2

    Blanching

    Bring the tongues to a boil, take them up, and pull off the skin.

  3. 3

    Boiling

    Put the tongues in a pot with stock and white wine. Add the carrot slices, salt, parsley, and ham.

  4. 4

    Simmering

    Let the tongues cook covered over low heat until they are tender, about 1½ hours.

  5. 5

    Glazing

    Take up the tongues, reduce the stock until it is syrupy, and glaze the tongues with it.

  6. 6

    Serving

    Arrange the tongues in a ring on the serving platter. Pour over Madeira sauce with olives, mushrooms, and small game forcemeat balls added.

Changes from the original

The original gives no quantities; guideline amounts for 4 people have been added. Units have been modernized (liters, grams), and the method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 307) → 1949 (korrekturlest, s. 340)~53% av teksten endretfjernetlagt til
Rensdyrtunger buljong hvit vin gulerøtter salt persille skinke madeirasaus oliven champignons boller av vildtfarce. Rensdyrtunger faar får man i almindelighet frosne, tøes op i koldt vand vann i et par timer. Tungerne gives Tungene gis et opkok, saa skindet så skinnet kan trækkes trekkes av. Tungerne Tungene kokes derefter i buljong og hvit vin, tilsættes opskaarne tilsettes opskårne gulerøtter, salt, persille og skinke. Koker under lok lokk over svak varme, varme til de er møre. Glasseres Glaseres med den indkokte innkokte kraft. Tungerne lægges Tungene legges i rundkreds paa rundkrets på anretningsfatet. Madeirasaus, tilsat tilsatt oliven, champignons og boller av vildtfarce, heldes viltfarse, helles over.

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Frequently asked questions

How do I prepare frozen reindeer tongues?
The tongues are thawed in cold water for a couple of hours. Then they are brought to a boil so that the skin can be pulled off before further cooking.
What are the tongues cooked in, and for how long?
They are cooked in bouillon and white wine with sliced carrots, salt, parsley, and ham – covered over low heat until tender. Allow about 2–2.5 hours, total time about 3 hours with thawing.
How is the dish arranged?
The tongues are glazed with the reduced stock and arranged in a ring on the serving platter. Over them is poured Madeira sauce with olives, mushrooms, and small balls of game forcemeat added.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 307, where it is called "Reindeer tongues" (langues de renne).

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