Name: La Langue de Boeuf aux Cornichons (Tongue with Gherkins)
Yield: Serves 6–8
Cuisine: French
Ingredients: 1 stick celery, chopped; a few leaves of chervil; 1 bouquet garni made with 1 bay leaf and a sprig of thyme, tarragon, and parsley; 6 peppercorns; 1 tablespoon all-purpose flour; 1 cured beef tongue, soaked in cold water as necessary; 1 tablespoon goose fat or butter; 1 carrot, sliced; 3 shallots, finely chopped; 1½ tablespoons finely chopped parsley; 1¼ cups cooking liquor from the tongue, or water; 1 medium onion studded with 6 cloves; 1 tablespoon tarragon or chervil vinegar; 2 small gherkins, finely diced; 2–3 teaspoons Dijon mustard

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

In 1929 La Mazille wrote a delightful book, La Bonne Cuisine du Perigord, about the good homely food of that lovely region of southwest France. I recommend a lightly cured tongue and a homemade herb vinegar for this slightly adapted recipe from the book. If the tongue is salted, it may need to be soaked overnight in cold water before you cook it - ask the advice of your butcher.