Calves’ tongues should be first trimmed, blanched then braised in the usual manner.
Remove the skins and arrange the tongues in a circle on a round dish, the points of the tongues to the centre and resting on a suitable cut shape of fried bread. They may also be cut in half lengthways. If a garnish is used, this should be placed between the tongues or it may be served separately. The tongues should then be coated with the reduced braising liquid.
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