2582 Langues de Veau en Papillote

Name: Langues de Veau en Papillote
Cuisine: France
Ingredients: tongues; tongue

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Braise the tongues and remove the skins; cut into three lengthways then proceed in the same way as for Côte de Veau en Papillote using three pieces of tongue