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"Tongue in Cheek": Braised Beef Cheeks and Veal Tongue with Baby Leeks and Horseradish Cream
Book Information
The French Laundry Cookbook
Page: 112
Ingredients
Baby Leek or Scallion
Baby Watercress, Baby Red Oak Leaf, or Mâche
Beef Cheek
Canola Oil
Carrot
Crème Fraîche
Dried Horseradish (page 233)
Flour
Fresh Horseradish
Garlic
Leek
Olive Oil
Onion
Red Wine Mariande (page 190)
Thyme
Tomato Confit (page 64)
Veal Stock (page 222)
Veal Tongue
White Veal Stock (p. 223) or Chicken Stock (p. 226)
White Wine Vinegar
Tags
First Course