Tongue ragout

Tongue ragout (French ragoût de langue ) is a meat dish made from slices of cooked, stripped tongue and steamed mushrooms in sauce (e.g. red wine sauce ). This ragout is also suitable as a warm starter, served in vol-au-vents or in cocottes . In Lower Saxony's cuisine , the tongue ragout is known in various variants (e.g. Hanoverian tongue ragout with beef tongue, meatballs, mushrooms and small sausages).

Individual evidence

1. ^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 220 .
2. ↑ Hannoversches tongue ragout | Typical Hanoverian specialties that you have to try | Genuine Hannöversch: ten things | Genuine hannöversch | Leisure & Sport | Culture & Leisure | Hannover.de | Home - hannover.de. Retrieved November 19, 2019 . 
3. ^ Alfons Schuhbeck: Germany: the cookbook . Edel: Books, 2017, ISBN 978-3-89883-781-1 ( google.de [accessed November 19, 2019]).