A whole cow tongue is braised in chicken stock
with mirepoix, and left to cool in the liquid.
The next day, the tongue is removed and sliced.
To order
A slice of tongue is sauteed on the plancha until
crisp on both sides.
The tongue is sandwiched between two pieces of
toasted sliced baguette, which is brushed with dijon mustard.
Fresh arugula and a slice of pickled green
tomato finishes the slider.
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