Beef Tongue à l'Alsacienne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef tongue
- garniture à l'Alsacienne (sauerkraut)
- braising stock (from the tongue)
- arrowroot
Instructions
- Half-salt the beef tongue and braise it.
- Arrange it with the sauerkraut garnish à l'Alsacienne.
- Skim, strain and thicken the braising stock with arrowroot, and serve it separately.