2398 Langue de Boeuf aux Fèves Fraîches

Ox Tongue with Broad Beans

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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

Serve whole or sliced, accompanied with a dish of buttered, freshly cooked and skinned broad beans and a sauceboat of Sauce Demi-glace containing the reduced braising liquid.