Beef Tongue Saint-Flour
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef tongue
- large fresh noodles
- butter
- grated Gruyère
- chestnut croquettes
- clear gravy
Instructions
- Salt the beef tongue and cook it in water.
- Skin it.
- Bind the large fresh noodles with butter and grated Gruyère.
- Arrange the tongue and surround it with the noodles and the chestnut croquettes.
- Serve a clear gravy separately.