Label
All
0
Clear all filters

Tongue with Almonds and Grapes

Rate this recipe

Preparation info
  • 8 to 10

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 beef tongue (4 pounds), cooked
  • 1 tablespoon butter<

Method

  1. Cool the tongue; skin and trim it. Slice the tongue, allowing two or three slices per person. Return the slices to the cooking liquid to keep warm.

  2. Melt the butter, add the almonds, and sauté until light brown. Add the grapes. Season with salt and pepper to taste and the lemon juice.

  3. Add the gravy, tomato paste and wine and heat to t

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title