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).

Reindeer Tongues (langues de renne)

Name: Reindeer Tongues (langues de renne)
Prep time: 45 min
Cook time: 2 h 15 min
Total time: 3 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs reindeer tongues (frozen or fresh); 1 l meat stock (bouillon); 2 dl white wine; 2 pcs carrots (sliced); 1 tsp salt; 4 pcs parsley stalks; 100 g ham (in pieces); 3 dl Madeira sauce; 12 pcs olives; 100 g mushrooms; 12 pcs small balls of game forcemeat

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
Thawing
Thaw frozen tongues in cold water for a couple of hours.
2
Blanching
Bring the tongues to a boil, take them up, and pull off the skin.
3
Boiling
Put the tongues in a pot with stock and white wine. Add the carrot slices, salt, parsley, and ham.
4
Simmering
Let the tongues cook covered over low heat until they are tender, about 1½ hours.
5
Glazing
Take up the tongues, reduce the stock until it is syrupy, and glaze the tongues with it.
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 307) → Modernised~87% of the text changedremovedadded

~~Rensdyrtunger buljong hvit vin gulerøtter salt persille~~ 4 stk reinsdyrtunger (frosne eller ferske). 1 l kjøttkraft (buljong). 2 dl hvitvin. 2 stk gulrøtter (i skiver). 1 ts salt. 4 stk persillestilker. 100 g skinke ~~madeirasaus oliven champignons~~ (i biter). 3 dl madeirasaus. 12 stk oliven. 100 g sjampinjong. 12 stk små boller av ~~vildtfarce. Rensdyrtunger faar man i almindelighet frosne, tøes op~~ viltfarse. Frosne tunger tines opp i ~~koldt vand~~ kaldt vann i et par ~~timer. Tungerne gives~~ timer.. Gi tungene et ~~opkok, saa skindet kan trækkes av. Tungerne kokes derefter~~ oppkok, ta dem opp og trekk av skinnet.. Legg tungene i ~~buljong~~ en gryte med kraft og ~~hvit vin, tilsættes opskaarne gulerøtter,~~ hvitvin. Tilsett gulrotskiver, salt, persille og ~~skinke. Koker~~ skinke.. La tungene koke under ~~lok~~ lokk over svak ~~varme,~~ varme til de er ~~møre. Glasseres med~~ mør, ca. 1½ time.. Ta opp tungene, kok inn kraften til den ~~indkokte kraft. Tungerne lægges~~ er sirupstykk, og glaser tungene med den.. Legg tungene i ~~rundkreds paa~~ ring på anretningsfatet. ~~Madeirasaus, tilsat~~ Hell over madeirasaus tilsatt oliven, ~~champignons~~ sjampinjong og ~~boller av vildtfarce, heldes over.~~ små viltfarseboller.

Note on Modernised

Originalen oppgir ingen mengder; det er lagt inn veiledende mengder for 4 personer. Enheter er modernisert (liter, gram), og fremgangsmåten er delt i nummererte trinn.

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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).

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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