BŒuf: Langues

Tongues

Appears in

Published 1914

If salted or pickled, boiled in water, if fresh, braised.

Garnishes are: Alsacienne, Bourgeoise, Flamande, Italienne, Jardinière, Milanaise, Nouilles, Sarde, Tourangelle.

The purées suitable for tongues are: Celery, spinach, cauliflower chestnut, sorrel, peas, potatoes.

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