Langue de Veau Sauce Piquante

Braised Tongue

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.

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