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Michel Guérard

101 Scarlet Tongue with Onion Sauce

Langue de bœuf àia fondue d’oignons

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Preparation info
  • For

    six

    people
    • Difficulty

      Easy

Appears in
top 1000Cuisine Minceur
Cuisine Minceur

By Michel Guérard

Published 1986

  • About

Ingredients

Main ingredient

  • 1 small ox-tongue

Method

  1. Plunge the tongue into unsalted boiling water for fifteen minutes.
  2. Cut the tomatoes in half and press them in the palm of your hand to squeeze out pips and excess juice. Peel the onions and slice them finely.
  3. Bring the wine to the boil in a stainless-steel saucepan and reduce it to half its volume.
  4. Preheat th

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