Lamb tongue fries, rosemary ketchup from Le Pigeon: Cooking at the Dirty Bird by Gabriel Rucker and Meredith Erickson and Lauren Fortgang and Andrew Fortgang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on October 25, 2014

    Very easy to make. Check the liquid level during the baking process. Mine were just about dry. Peel tongues when still warm.

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