Chapter XV · Relevés and Entrées · No. 1323
1323—Sheep’s Tongues
Salted or fresh sheep’s tongues make an excellent luncheon entrée.
They are cooked after the manner of ox and calf’s tongues, due allowance being made for the difference of size.
The various garnishes given for ox and calf’s tongues may also be used in this case.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1323, p. 439. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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