Tongue with gribiche from How to Dress an Egg: Surprising and Simple Ways to Cook Dinner (page 81) by Ned Baldwin and Peter Kaminsky

  • garlic oil
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  • pickled okra
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute shallot oil or olive oil for garlic oil; watercress, frisée, or purslane for mizuna; and cornichons, capers, or dill pickles for pickled okra. This recipe uses leftover Braised beef tongue on p. 76. See recipe for herb suggestions.

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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

  • Eat Your Books

    Can substitute shallot oil or olive oil for garlic oil; watercress, frisée, or purslane for mizuna; and cornichons, capers, or dill pickles for pickled okra. This recipe uses leftover Braised beef tongue on p. 76. See recipe for herb suggestions.

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