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Cooking with Hannibal: Entrée

Langue d'Agneau en Papillotte with Duxelle of Oyster Mushrooms (inspired by Escoffier)

Langue d’Agneau en Papillotte with a Duxelle of Oyster Mushrooms (inspired by Auguste Escoffier)

Sorry for the hiatus, folks. There was a baby and some Christmas puddings. But now I’m back and catching up.

The treat this episode? Langue d’Agneau en Papillotte with a Duxelle of Oyster Mushrooms, served to creepy Dr. Chilton and the eternally foxy Dr. Bloom. It’s a dish that Hannibal describes as being “inspired by Escoffier.” Is it really lamb’s tongue? Well, I think we all know the answer to that. “It was a particularly chatty lamb,” Dr. Lecter quips. Shudder. What’s interesting about his inspiration for this recipe is that tongue recipes are typically beef tongue rather than lamb.

For example, the Tongue Sandwich like the one in the River Cottage Meat Book by Hugh Fearnley-Whittingstall contains calf or beef tongue, in this case pickled. For the recipe over at Serious Eats, click here.

During dinner, Dr. Chilton claims Romans killed flamingos for their tongues. Unfortunately, this is actually true. Apparently, they liked nothing better than to chow down on flamingo tongue mixed with pheasant brains, parrotfish livers, and…just to be sure to cover all bases…lamprey guts. Delightful-sounding, no?

Close-up of the Norton grape, purple flesh and purple skin - "the grape that has nothing to hide."

Close-up of the Norton grape, purple flesh and purple skin – “the grape that has nothing to hide.”

The dessert (a mystery plate that’s never described and only seen from a distance on-screen) contains Norton grapes, a lovely native of Virginia. I’ve never heard of it being eaten instead of made into wine, though. Thanks to retired pilot Dennis Horton and his Horton Norton, the grape’s seen a bit of a resurgence lately. Any guesses on what the dessert is? Weigh in in the comments section.

Mystery Norton grape dessert

Mystery Norton grape dessert


About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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