Organs That I Have Cooked

1mks on 09/23/2007

I propose to give you some of my recipes for different organs that I have actually cooked AND eaten. You will just need to figure out which culinary treat that I am talking about. Oh, YUMMMY! Most of the recipes came straight out of my head. Some of the better recipes that I heartedly recommend are from my French cookbook, entitled,
"Modern French Culinary Art". Bon Appetit!

10 Questions

Rating:	(8.05/9)
Difficulty:	Somewhat Challenging
Taken:	199 times

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Player:		Level:	% Correct:	Time to Complete:
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2	Cjoachim	65	100.00%	133.14 seconds
3	Paulaliz	53	100.00%	143.23 seconds
4	Kellydee	24	100.00%	155.77 seconds
5	Magnolia1022	93	100.00%	177.79 seconds
6	Machiabelly	129	100.00%	181.30 seconds
7	Mickeym	26	100.00%	188.74 seconds
8	Berserkerbill	78	100.00%	202.63 seconds
9	Sherryb646	73	100.00%	208.54 seconds
10	Susanna	49	100.00%	220.82 seconds

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Comments (5)

Mickeym (Level: 26.1)

Sat, 17th Oct '09 6:14 PM

Sorry, you didn't cook the tongue properly. Boiling is correct IMHO, but you need to do this in chicken or beef stock, to which is added a good pile of herbs as for a French beef stew. We always used lots and lots of bay, plus peppercorns. Boil ONLY until it seems firm about the middle (yuck). Cut away the schlung, and neatly peel the tongue itself. Burn your fingers removing all the bits of the schlung, and chop these fine. Add these to some of the boiling broth, and thicken. Slice while still very warm, pour broth over it and dig in. This is really the french way. Overcooking toughens.