Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Pull or cut off the larynx and degorge the tongue under cold running water. Place the tongue in a saucepan with cold water to cover by at least 1 inch. Bring to a boil over medium–high heat, then lower the heat and simmer for 10 minutes. Drain well and refresh under cold running water. Peel off and discard the tough outer layer of skin.
The cleaned tongue can be braised or poached.