Lingue Di Vitello All'italiana Calves' Tongues Recipe

Ingredients: Calves' tongues, salt, butter, stock, water, glaze,

potatoes, ham, truffles, sauce piquante.



Rub a good handful of salt into two or three calves' tongues and leave

them for twenty-four hours, then wash off all the salt and soak them in

fresh water for two hours. Stew them gently till tender, take them out,

skin and braize them in butter and good stock for half an hour. Let

them get cold and cut them into slices about half an inch thick; put the

slices into a buttered saute-pan and cover them with a good thick glaze;

let them get quite hot and then arrange them on a border of potatoes,

and garnish each slice with round shapes of cooked ham and truffle. Fill

the centre with any vegetables you like; fried cucumber is excellent,

but if you use it do not forget to boil it for five minutes before you

fry it to take away the bitter taste. Serve with a sauce piquante (No.

10, or No. 226).

Vote