2400 Langue de Boeuf Saint-Flour

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Using a salted tongue, boil it in the usual way.

Serve whole or sliced, surrounded with a garnish of large fresh noodles mixed with butter and grated Gruyère cheese, and small Croquettes of chestnuts.

Serve lightly thickened Jus lié separately.