Pickled Sheep's Tongues

From the offal section of Larousse Gastronomique: The Encyclopedia of Food, Wine, and Cookery
by Prosper Montagne, originally published in French in 1938

"Wash the tongues. Put them in brine, as for pickled ox tongue. Do not leave them in brine for more than 3 or 4 days. Cook in the same way as ox tongue."

[Note: For a more complicated recipe, check out Oreiller de la Belle Aurore from the same cookbook.]

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