Confit of Calf’s Tongue from The Cooking of South West France by Paula Wolfert
This is a variation on a family recipe from the town of Blaye near Bordeaux. There it is done with pig’s tongue, but a very small calf’s tongue works beautifully. The texture and taste of tongue...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 2 calf’s tongues, about 10 ounces each
- 1 tablespoon coarse kosher salt
- ½ head of garlic cut crosswise
- 3 cups rendered fat: preferably goose or duck (see Note), but pork fat can be included
- ½ teaspoon crumbled thyme
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Confit of Pork from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Sweet and Sour Prunes from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Pig's Tongue Recipe
greatbritishchefs.com
Jellied Tongue from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Little Tongues à la Financière from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Confit of Toulouse Sausages from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Beef Tongue from Treasured Polish Recipes for Americans by Polanie Club
app.ckbk.com
Beef's Tongue from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com