By Anne Willan
Published 1989
Most tongue is cooked by poaching in court bouillon; calf’s, pig’s, and lamb’s tongue may be blanched then braised until tender. The richness of hot tongue may be emphasized by a full-bodied brown sauce, or by a strong-tasting fruit sauce or vegetable such as spinach or sauerkraut. Cold pressed tongue is sliced to present in aspic garnished with chopped parsley and hard-boiled egg, or simply served with pickles or chutney.
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