97 Tongue Pot-au-Feu

Name: Tongue Pot-au-Feu
Yield: For four to six people
Cuisine: French
Ingredients: coarse salt, mustard, gherkins, pickled onions; 16 asparagus tips, fresh, peeled or tinned; 6 unpeeled 4 cm (1½ inch) lengths of cucumber, deseeded; 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt; 1 ox tongue weighing 1 kg (2¼ lb), trimmed; 1 calf’s tongue weighing 600 g (1 lb 5 oz), trimmed; 3 litres (5¼ pints) cold water; salt and pepper; 3 litres (5¼ pints) stock made by dissolving 4 chicken stock cubes in 3 litres (5¼ pints) water; 1 small bouquet garni; 12 miniature carrots and 12 miniature turnips made from 150 g (5¼ oz) of each sort of vegetable cut into strips and ‘turned’; 1 onion, peeled and sliced into rings; 1 carrot, peeled and sliced into rounds; 6 small leeks, trimmed; 6 very small potatoes, peeled

Preparation info

For
four to six
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Pot-au-feu de langues ‘The “locals” pot au feu’

Ingredients

Main ingredients

1 ox tongue weighing 1 kg (2¼ lb), trimmed
1

Europe
France
Main course
Gluten-free
Mediterranean

Method

Cooking the tongues

Three hours in advance, put the tongues to soak in a bowl of cold water, under a dribbling tap, or changing the water 3-4 times.
Drain the tongues on a cloth or kitchen paper and put them in the casserole. Cover with 3 litres (5¼ pints) unsalted water, bring to the boil and simmer, uncovered, for 30 minu