No. 1658
Sheep's Tongues, Neapolitan Style
Langues de Mouton a la Napolitaine
Blanch and then braise the tongues for two hours in a mirepoix stock (No. 419) with white wine; when cooked pull off the white skin that covers them and lay them under a weight. Split the tongues lengthwise in two, cover the flat side with some Duxelle (No. 385), dip them in beaten eggs and fry; dress in a circle filling in the center with some Neapolitan macaroni (No. 2960), and serve with a tomato sauce (No. 549) mixed with half-glaze sauce (No. 413).