Langue De Porc En Gelee Marmiton

Langue De Porc En Gelee Marmiton

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Langues de porc en gelée Recette de Langues de porc en gelée Marmiton
Langues de porc en gelée Recette de Langues de porc en gelée Marmiton from

Have you ever heard of the French delicacy, langue de porc en gelee marmiton? If not, don’t worry, we’ve got you covered! This traditional dish may sound intimidating, but it’s actually quite simple to make and absolutely delicious. So, let’s dive into the details of this unique recipe.


  • 1 pig’s tongue
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 bouquet garni (thyme, bay leaves, parsley)
  • 1 tablespoon black peppercorns
  • 1 tablespoon salt
  • 1 tablespoon white wine vinegar
  • 1 bottle of white wine
  • 4 cups of water
  • 2 packets of unflavored gelatin


  1. In a large pot, combine the pig’s tongue, onions, carrots, celery, garlic, bouquet garni, peppercorns, salt, vinegar, white wine, and water.
  2. Bring the mixture to a boil, then reduce the heat and let it simmer for 3-4 hours, or until the tongue is tender.
  3. Remove the tongue from the pot and let it cool slightly. Peel off the skin and trim any excess fat.
  4. Strain the cooking liquid and measure out 2 cups. Discard the rest.
  5. In a separate pot, sprinkle the gelatin over 1 cup of the cooking liquid and let it sit for 5 minutes.
  6. Heat the gelatin mixture over low heat until the gelatin dissolves.
  7. Add the remaining cup of cooking liquid and stir to combine.
  8. Place the peeled tongue into a loaf pan and pour the gelatin mixture over it.
  9. Refrigerate for at least 4 hours, or until the gelatin is set.
  10. To serve, run a knife around the edges of the loaf pan and invert onto a plate. Slice and enjoy!
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Nutritional Information:

One serving of langue de porc en gelee marmiton (based on 8 servings) contains approximately:

  • Calories: 220
  • Protein: 31g
  • Fat: 9g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Sugar: 1g
  • Sodium: 1020mg

Cooking Time:

This recipe takes approximately 4-5 hours to prepare, including cooking and cooling time.

Equipment Needed:

  • Large pot
  • Loaf pan
  • Knife
  • Cutting board
  • Strainer
  • Measuring cups and spoons

Serving Suggestions:

Langue de porc en gelee marmiton is traditionally served cold as an appetizer or as a light meal with salad and crusty bread. It pairs well with a crisp white wine or a light red wine.

Variations and Substitutions:

If you can’t find pig’s tongue, you can use beef tongue instead. You can also add different herbs and spices to the cooking liquid to change the flavor. Some popular additions include cloves, allspice, and juniper berries.


This dish will keep in the refrigerator for up to 5 days. Store it in an airtight container to prevent any odors from seeping in.

Tips and Notes:

  • Make sure to remove all the skin and excess fat from the tongue before adding it to the gelatin mixture.
  • You can make this dish a day in advance to save time.
  • Don’t skip the step of straining the cooking liquid. This will remove any impurities and result in a clear, clean-tasting gelatin.

Frequently Asked Questions:

  • What does langue de porc en gelee marmiton taste like?
  • Langue de porc en gelee marmiton has a mild, slightly sweet flavor and a tender texture. The gelatin adds a subtle richness to the dish.
  • Does this recipe require any special skills?
  • Not really! The most challenging part of this recipe is peeling the skin off the tongue. Other than that, it’s a simple process of simmering the tongue in a flavorful liquid and setting it with gelatin.
  • Can I make this dish ahead of time?
  • Absolutely! In fact, it’s best to make this dish at least a day before serving to allow the flavors to meld and the gelatin to set completely.
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Final Thoughts:

Langue de porc en gelee marmiton may not be a dish that’s commonly found outside of France, but it’s definitely worth trying if you’re a fan of unique and flavorful foods. This recipe is a great introduction to the world of French charcuterie, and it’s sure to impress your guests at your next dinner party. Bon appetit!