2395 Langue de Boeuf à l’Alsacienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.