Confit of calf's tongue (Confit de langue de veau) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 282) by Paula Wolfert

  • garlic
  • thyme
  • goose fat
  • calf tongue

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 February 20, 2012

    I had one fresh pig tongue and used rendered pig fat. Deliciously tender.

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