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Langue Tie Boeuf Aux Cornichons

Neat's tongue larded with bacon, braised with veal and beef chops and vegetables, and served with red sauce and chopped gherkins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Langue Tie Boeuf Aux Cornichons

Ingredients

Directions

Prepare the tongue

  1. Soak the neat's tongue.

  2. Blanch the tongue in boiling water for 30 minutes.

  3. Let the tongue cool completely.

  4. Trim the tongue neatly.

  5. Season strips of bacon with salt, pepper, cloves, parsley, and green onions. Lard the tongue with the seasoned bacon.

Braise

  1. In a saucepan, add thin slices of bacon, veal and beef chops, carrots, onions, bay leaf, thyme, and cloves. Moisten with stock and cook the tongue over low heat for 4 hours.

  2. Remove the upper skin.

Serve

  1. Serve with red sauce mixed with chopped gherkins.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Neat's tongue
Is the main cut; long slow braising makes it tender.
Strips of bacon
Larded through the tongue, adding fat and savoury flavour as it cooks.
Veal chops
Add gelatin and savoury body to the braising liquid.
Beef chops
Add gelatin and savoury body to the braising liquid.
Carrots
Add sweetness and aroma to the braising liquid.
Onions
Add sweetness and aroma to the braising liquid.

The step that matters

Cook the tongue over low heat. Gentle, low heat over a long time breaks down the connective tissue slowly, making the tongue tender. High heat toughens the meat and can dry out the braising liquid.

Swap the onion

How well each one fits the dish's main ingredients (pepper, clove, parsley, veal, beef, carrot, thyme):

  1. Parsnipfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against pepper, clove, parsley, veal, beef, carrot, thyme. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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