Calf's Tongue Braised, Tomato Sauce

The tongues blanched and freshened, then larded with strips of seasoned larding pork, arranged in sautoir with carrot, onion, parsley, bay leaves and whole cloves, moistened with stock, braised and glazed; served in slices cut lengthwise, with tomato sauce.

Calf's Tongue Saute, Vinaigrette

The tongues blanched, freshened and skinned, then cut lengthwise in slices, sauteed in butter with minced shallots; served with sauce vinaigrette.

Calf's Tongue, Sauce Tartare

The braised tongues above, allowed to become cold; served in slices with tartare sauce, garnished with strips of pickles.

Calf's Tongue Fried, Sauce Robert

The tongue boiled with vegetables, herbs and spices, skinned, cut lengthwise in slices, breaded, fried; served with a Robert sauce poured under.

Calf's Tongue With Potatoes, Mushroom Sauce

The tongues boiled and skinned as in the preceding recipe, then cut in long slices, dipped in glaze, arranged on a bed of mashed potatoes, with mushroom sauce poured around.