2464 Emincé à l’Ecarlate

Name: Emincé à l’Ecarlate
Cuisine: France
Ingredients: ox tongue; boiling sauce demi-glace; cooked salt; tongue

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Arrange the slices of meat in a circle overlapping and alternating with slices of cooked salt ox tongue, taking care not to crowd them too much together.

Cover with boiling Sauce Demi-glace