Veal tongue

Langue de veau

What it is

A veal tongue weighs six or seven hundred grams against the ox tongue's two and a half kilos, and it is paler, finer in the grain and poached in two hours rather than five. That difference decides the service: ox tongue is pressed, chilled and sliced cold, while veal tongue goes hot to the table under sauce ravigote and never sees a press.

In the kitchen

Peel it the moment it leaves the pot, starting at the tip with a small knife — the skin lifts in one sheet while hot and welds itself on as it cools. If you are not serving at once, let it cool in its own broth or it dries and greys.

Goes with

Capers Chervil Tarragon Shallot White wine vinegar Parsley Carrot Cornichon

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

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