Chapter XV · Relevés and Entrées · No. 1287
Built upon: No. 1153Langue de BœufNo. 1158Langues de Bœuf Froides
1287—Calves’ Tongues
Provided the difference of size be allowed for, calf’s tongue may be prepared like ox tongue, and served with the same garnishes. (See Ox Tongue, Nos. No. 1153, Langue de Bœuf to No. 1158, Langues de Bœuf Froides inclusive.)
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1287, p. 428. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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