Beef Tongue à la Flamande
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef tongue
- garniture à la Flamande
- braising stock (from the tongue)
Instructions
- Half-salt the beef tongue and braise it.
- Arrange it and surround it with the garniture à la Flamande.
- Skim, strain and reduce the braising stock, and serve it as the accompaniment.