Confit of Calf’s Tongue

Confit de Langue de Veau

Preparation info
  • Serves

    4 to 5

    as a First Course
    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This is a variation on a family recipe from the town of Blaye near Bordeaux. There it is done with pig’s tongue, but a very small calf’s tongue works beautifully. The texture and taste of tongue cooked this way are sensational. Do not be put off by the amount of fat—you only cook with it, you don’t eat it. Serve it warm, thinly sliced, with Sweet and Sour Prunes as a first course.

Begin preparations a day in advance to allow some curing time.