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Langet is a dish of Russian cuisine with a French name. More details about the langet...Langet means tongue in French, and the dish really justifies that name. It is believed that the langet in Russia was once prepared by French chefs. Laget meat is cut into long pieces, after which it is fried in breaded, liaison or simply in oil. After that, you can prepare gravy or sauce and finish the langet in them. If you have time and desire, you can make a delicatessen langet in Swiss or langet in French, with cheese and mushrooms. A very important point is the choice of meat for the langet. A real langet, it's a beef langet. Moreover, it is advisable to choose a softer veal for the lagnet. The langet can be underfired a little, made with blood, but overcooked and cooked dry langet, this is already culinary advice. And pork and pork langet, this is already an extreme case.