Langues de Mouton panees
From The new century cookery book, 1901
Serves 4
Serve on a bed of spinach or green pea puree with piquante sauce.
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 panees.— Blanch some sheeps’ tongues, trim them or cook them till tender in seasoned stock. Bemove the skins and split them lengthways, season with salt and pepper, and dip them in oiled butter, cover well with bread-crumbs
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