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Auguste Escoffier

2580 Langues de Veau Grillées

Grilled 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

Braise the tongues but only three-quarters cook them. Remove the skins, cut them open with a knife from the top, lengthways, but do not separate the two halves. Open flat and keep them in this shape by piercing crossways with

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