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Auguste Escoffier

2579 Langues de Veau

Calves’ Tongues

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Calves’ tongues should be first trimmed, blanched then braised in the usual manner.

To Serve

Remove the skins and arrange the tongues in a circle on a round dish, the points of the tongues

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