Sheep Tongues Smothered

Langues de Mouton Braisees

Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Tongues
  • A Large Onion, Cut Fine
  • 2 Carrots, Cut Fine
  • An Herb Bouquet, Minced

Method

Scald and blanch the Tongues, removing the skins. Throw them into cold water. Dry and pique or lard very delicately with larding needles. Season well with salt and pepper. Slice the bacon into fine strips and lay in the bottom of a saucepan; place the Tongues over this. Place on top another fine layer of bacon in very fine strips. Add the minced carrots, onion, herbs, and salt and pepper