Langue de Veau Sauce Piquante

Braised Tongue

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Put the tongue in hot water, dry it and remove the skin. Prepare in a saucepan à layer of vegetable and bacon, as in previous recipe. Add a glassful of consommé, parsley, salt and pepper; put in the tongue, cover the saucepan and cook on a slow fire for about three hours. When cooked, cut the tongue in slices and cover with a sauce piquante.