Boiled Beef Tongue with Chestnuts

Beef tongue served on chestnut puree in a white wine and herb glaze with vegetables.

Place a pickled beef tongue in a bowl of water to soak, then put it in a saucepan with water to cover and boil for two hours; take it out, drain and remove the skin. Cover the bottom of a saucepan with vegetables cut in slices and a few sweet herbs, place the tongue on top and pour in enough broth and white wine to moisten to half its height. Cover with paper, place over a slow fire and cook until the tongue is tender, turning it occasionally so as to glaze it on both sides. Have ready a puree of chestnuts, moderately thick, spread it over a dish and place the tongue on it; add a little more broth to the liquor in the saucepan, boil well, skim and strain into another saucepan, reduce it to half-glaze, pour it over the tongue, and serve.