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Fried Lamb Tongues (langues de mouton frites)

Erken 1914: lamb tongues are soaked, blanched and boiled tender with pork fat, root vegetables and a bouquet garni in meat stock, skinned, halved lengthwise, dipped in melted butter, breaded with rusk crumbs, fried brown in butter and served on pea purée with tomato sauce around.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 243 (falt i det fri)

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About the dish

From the meat chapter of Henriette Schønberg Erken's Stor kokebok (1914). The recipe follows a recipe for boiled tongues, and refers to it for the cooking method: the tongues are boiled with pork fat, root vegetables, bouquet garni and peppercorns in meat stock until tender.

How to make it

  1. 1

    Soaking

    Place the tongues in salted water for 2 hours. Rinse them, put them in boiling water for a couple of minutes (blanch), and rinse off.

  2. 2

    Cooking

    Melt a little of the butter in a pot, add the cleaned and cut-up onion, carrot, turnip and celeriac together with the bouquet garni and the peppercorns. Lay the tongues on top and let them simmer covered for 20 minutes.

  3. 3

    Stock and pork fat

    Pour in the boiling meat stock, lay the slices of pork fat over, cover the tongues with a greased paper and let it all simmer covered until the tongues are tender, about 1–1½ hours.

  4. 4

    Cleaning

    Take up the tongues, peel off the skin while they are warm and cut each tongue in two lengthwise.

  5. 5

    Breading

    Melt the butter. Dip the tongue halves in the melted butter and coat them well with crushed rusk; press the breading firm with a palette knife.

  6. 6

    Frying

    Brown the rest of the butter lightly in a pan and fry the tongues nicely brown on both sides.

  7. 7

    Plating

    Arrange the tongues on a mound of pea purée and pour the warm tomato sauce around.

Changes from the original

Quantities are given in modern measures (dl, g). "Rusk" is retained as crushed rusk – can be replaced with dry breadcrumbs. The cooking method from the "preceding recipe" is written out in the steps, since the original only refers to it. Butter is used both for dipping and frying as in the original.

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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. 243) → 1949 (korrekturlest, s. 273)~87% av teksten endretfjernetlagt til
Tungene utvannes i 2 timer i salt vann, blancheres og brunes. Grønnsakene renses, skjæres i skiver og legges i gryte med smøret, «buketten» og pepperkornene; tungene legges herpå, og de småkoker under lokk i 20 minutter. Den kokende kjøttkraft helles på; flesket legges over, tungene dekkes med et smurt papir og småkoker under lokk til tungene er møre. Når de er ferdige, flåes skinnet av, tungene deles i to langsefter, pensles over med kjøttglasur, legges på smurt papir på en plate og settes 5 minutter i varm ovn. Anrettes i 2 rader på en høide av stuet spinat; brun saus serveres til. 4 faaretunger fåretunger ¼ l. tomatsaus 90 gr. smør kavring 2 skiver flesk 1 løk 1 gulerot 1 næpe nepe 1 skive selleri 1 buket bukett grønt (persille, timian, laurbærblad) 6 4 pepperkorn 1 ⅜ l. kjøtkraft. Tungerne utvandes 2 timer i saltvand, blancheres. Kokes derefter som forklaret i foregaaende opskrift. Flaaes og deles langsefter i to. Smørret vannes, tungerne dyppes heri og dækkes med støtt kavring; denne presses fast til med stekekniv. Smørret brunes let, og tungerne brunes heri pent brune. Serveres paa en høide av ertepuré; sausen heldes omkring. Faaretunger benyttes baade ferske og salte; behandles og anrettes som okse- og kalvetunger. kjøttkraft.

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Frequently asked questions

How long must the lamb tongues lie in water before preparation?
They are soaked 2 hours in salted water, then blanched before being boiled in meat stock with pork fat, onion, carrot, turnip, celeriac, bouquet garni and peppercorns. The total time is about 4 hours.
How are the tongues breaded and fried?
After boiling they are skinned and halved lengthwise. They are dipped in melted (clarified) butter and coated with crushed rusk that is pressed firm with the palette knife. Then they are browned nicely in lightly browned butter.
What is served with it?
The tongues are arranged on a mound of pea purée, and about ¼ liter of tomato sauce is poured around. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 243.
Can you use salted lamb tongues?
Yes, according to the recipe lamb tongues are used both fresh and salted, and they are prepared and plated like beef and veal tongues.

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