Baeckeoffe of beef tongue (potée) To make a baeckeoffe of beef tongue and cow udder : cook in a broth and cut the tongue and cow udder in small pieces of the size of a bean. Fry bacon and onion's slices, add ground ginger and moisten with verjuice grape and add sliced pieces of bread. Add a little saffron for the color.
par François-Xavier Féghali