SHEEP'S-TONGUES, A LA MAINTENON.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. Braise the sheep's tongues.
  2. When done, put the tongues in a press between two dishes.
  3. Neatly trim the tongues.
  4. Finish the tongues in every respect the same as mutton cutlets à la Maintenon (No. 838).
Original Text
SHEEP'S-TONGUES, A LA MAINTENON. THESE must first be braized, and when done, put in press between two dishes, and afterwards neatly trimmed. The tongues must then be finished in every respect the same as mutton cutlets à la Maintenon (No. 838).
Notes
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