Sheep Tongues Smothered

Langues de Mouton Braisees

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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