2583 Langues de Veau Braisées

Suitable garnishes for serving with braised calves’ tongues: Bouquetière, Jardinière; Milanaise; Portugaise etc. and purée of vegetables such as Celery, Conti, Flamande, chestnuts, turnips, fresh or dried peas, potatoes etc.

Suitable sauces: Chasseur, Duxelles, Hachée, Italienne, Périgueux, Piquante, Romaine, Soubise, Tomate etc.