Langue de Veau Laotian

Langue de Veau Laotian

I’ve talked about the nice young man at Fresh Paradise http://www.frischeparadies.eu/stores/stuttgart.html  who works in the meat section of the market.  He had some German calf’s tongue that looked interesting, but I remembered preparing beef tongue and although it’s worth it, it’s a pain to remove the skin from the tongue.  The man told me, I’ve got to ask him his name, that with the calf’s tongue pre-boiling is not necessary nor is removing the skin.  He suggested that I just slice it very thin and sear it in butter.  He was a chef for 9 years so I figured he knew.  I can’t say that I wasn’t a little uneasy about this method but I was game.  Of course, I did it my way :)

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