Cured Tongue Cooked

Rinse cured beef tongue under cold water. Drain. In a saucepan, bring water to a boil with bay spice, peppercorns and seasoning. Add tongue. Rinse parsley under cold water, drain. Add to tongue form. Make 3 hours and 30 min. Prick tip of tongue to test. If it is soft, the whole tongue is cooked. Then remove tongue. Quench under cold water. Skin immediately. Then cut diagonally into 1/2 cm thick slices. Pour the tongue broth through a sieve. Measure out an eighth of a liter and keep warm with the lid closed. Pour a little of the remaining clear soup over the tongue slices. Also keep warm with the lid closed.

For the sauce, heat light butter or possibly butter in a saucepan. Sprinkle in flour. Stir and sweat for 2 minutes. While continuing to stir, add the measured tongue stock and a little white wine. Season with pepper and a little(!) salt. Make 5 min. Drain the mushrooms in a sieve. Remove the pan from the stove. Mix in whipped cream. Season with Worcester sauce and sugar. Heat again, but do not let it boil. Drain tongue slices. Pour into a warmed bowl. Pour sauce over. Rinse chives under cold water, dry with household paper and chop finely. Sprinkle over tongue slices and bring to table on the spot.

Calories per person: 865/3620 joules

Servings: Head lettuce in jog

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