Chapter XV · Relevés and Entrées · No. 1155
1155—Langue de Bœuf Bourgeoise
Braise the tongue in the usual way.
When it is two-thirds cooked, surround it with carrots fashioned to the shape of olives and already two-thirds cooked, and small onions browned in butter.
Complete the cooking gently, and for the rest of the operation, proceed as for “Pièce de Bœuf à la Mode chaude.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1155, p. 383. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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