Lambs’ Tongues with ‘Devil’ Sauce and Crispy Potato Galette

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

Tongue has a beautiful texture and a wonderful buttery flavour. There is no reason for an aversion to it. If you eat liver and other organs, why not tongue?

This ‘devil sauce’ is inspired by the classic French Sauce Diable, which is sharp, red and so hot that it evokes the fires of hell (and purgatory when you go to the bathroom the next day to pay for your sinful pleasure). Mine is slightly different, less vicious but just as tasty.