RAGOUT OF SHEEP'S TONGUES A L'ECARLATE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
for the entrée
Instructions (3)
  1. Boil and press eight sheep's tongues that have been cured with saltpetre
  2. Trim and cut them into round scallops
  3. Put these scollops into a small stewpan, with any kind of sauce that may be suitable for the entrée they are meant to garnish
Original Text
RAGOUT OF SHEEP'S TONGUES A L'ECARLATE. BOIL and press eight sheep's tongues that have been cured with saltpetre; trim and cut them into round scallops, and then put these scollops into a small stewpan, with any kind of sauce that may be suitable for the entrée they are meant to garnish.
Notes
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