Langues de Mouton a la Dreux
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 227. The excerpt below is the record exactly as published.
Langues de Mouton a la Dreux. — Boiled sheeps’ tongues, skinned and split open, ranged on a dish, spread over with a mixture of bread soaked in milk, chopped parsley or mushrooms, egg-yolks, and seasoning, sauced over with Duxelle sauce (No. 313), sprinkled over with bread-crumbs
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