Ingredients

  • 2 calves’ tongues
  • Salt
  • 1 pound chestnuts
  • ¼ pound raisins
  • 1 tablespoon butter
  • 1 tablespoon flour

Method

  1. Cook tongues in water until they are soft. Drain. When tongues are cool enough to handle, pull off skin and membranes. Put tongues in 2 cups lightly salted water.
  2. Cook chestnuts in 1 quart of water; peel them.
  3. Add peeled chestnuts and the raisins to the tongues. Cook over low heat for 15 to 20 minutes.
  4. Meantime make a light roux with the butter and flour. Dilute it with ½ cup cold water and whip the mixture till smooth.
  5. Pour thickening over the simmering tongues. Cook for 5 more minutes, and the dish is ready to serve. Accompany with steamed rice or buttered noodles.

Loading
Loading
Loading