2401 Ox Tongue with Various Garnishes and Sauces

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The following garnishes are suitable for serving with fresh or lightly salted, braised ox tongue: aux Epinards, Italienne, Jardinière, Milanaise, Nivernaise, aux Nouilles Fraîches, à la Sarde, etc., and purées of vegetables, such as celery, cauliflower, chestnuts, lentils, sorrel, fresh or dried peas and potatoes.

Suitable sauces would be: aux Champignons, Hachée, Madère, Piquante, Romaine, Soubise brune, Tomate, etc.