2464 Emincé à l’Ecarlate

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 containing some finely chopped tongue.