Calves' Tongues
From French dishes for American tables, 1886
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 33. The excerpt below is the record exactly as published.
Calves' Tongues. Take four calves' tongues, which prepare as beef's tongue (Art. 180), ENTREES. 77 and, after cooking two hours, take them off the fire, remove all skin, and cut them through the middle of the tongue. Put them on a dish, and serve with them an Italian sauce (Art. 93), sauce poivrade (Art. 95), tomato sauce (Art. 90), or with a macedoine of vegetables
Cook this with the app: pantry check, scaling, and the assistant.