2395 Langue de Boeuf à l’Alsacienne

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Using a lightly salted tongue, braise it in the usual manner.

Serve whole or sliced with a garnish of Choucroute a l’Alsacienne.

Remove the fat from the braising liquid, lightly thicken with arrowroot and pass through a fine strainer.

Serve this sauce separately.