Chapter XV · Relevés and Entrées · No. 1154
Built upon: No. 247Ordinary Braisings
1154—Langue de Bœuf Choucroûte
Braise the tongue as described under No. 247, Ordinary Braisings, and glaze it at the last moment. Dish it, and send to the table separately (1) a timbale of well-braised sauerkraut; (2) a timbale of potato purée; (3) a Madeira sauce, combined with the braising-liquor of the tongue, cleared of all grease, and reduced.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1154, p. 383. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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