Beef Tongue with Fresh Broad Beans
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef tongue
- fresh broad beans
- butter
- braising stock (from the tongue)
- sauce Demi-glace
Instructions
- Half-salt the beef tongue and braise it.
- Blanch the fresh broad beans and bind them with butter.
- Arrange the tongue and send the beans with it at the same time.
- Bind the braising stock lightly with sauce Demi-glace and serve it as the accompaniment.