Emincé à l'Écarlate (Sliced Beef with Scarlet Tongue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Slices of cooked beef
- Langue à l'écarlate
- Chopped tongue
- Sauce Demi-glace
Instructions
- Arrange the slices of meat in a crown, or flat, without heaping them too much.
- Intersperse them with very thin slices of langue à l'écarlate.
- Add chopped tongue to a sauce Demi-glace and bring it to the boil.
- Cover the slices with the boiling sauce.