Tongue spicy sauce Ingredients: 1- onion- 5- cloves salt- 1- veal tongue- 1- bouquet garni peppercorns For the spicy sauce:- 2 tablespoons of- flour- 1 tablespoon of- alcohol vinegar- 2 tablespoons of- margarine pickles- 2- shallots.
Utensils: 1 pressure cooker - 1 frying pan - 1 vegetable peeler - 1 kitchen knife - 1 kitchen scale -
Total time:
1h10
Preparation:
10 min -
Cooking:
1 hour
Phase 1
Make the court-bouillon with the bouquet garni, onion and pepper.
Phase 2
Put the tongue in and cook45 minutes in a pressure cooker.
Phase 3
Open, remove the tongue and let cool slightly to remove the skin.
Phase 4
Return it to the stock to keep warm.
Phase 5
Make the sauce:
Phase 6
peel the shallots, brown them in the margarine and make a roux with the flour and margarine.
Phase 7
Add the stock, add the spirit vinegar and cut the gherkins into slices.
Phase 8
Adjust the seasoning.
Phase 9
Cut the tongue into slices and cover with the sauce.
Utensils: 1 pressure cooker - 1 frying pan - 1 vegetable peeler - 1 kitchen knife - 1 kitchen scale -
Total time:
1h10
Preparation:
10 min -
Cooking:
1 hour
Phase 1
Make the court-bouillon with the bouquet garni, onion and pepper.
Phase 2
Put the tongue in and cook45 minutes in a pressure cooker.
Phase 3
Open, remove the tongue and let cool slightly to remove the skin.
Phase 4
Return it to the stock to keep warm.
Phase 5
Make the sauce:
Phase 6
peel the shallots, brown them in the margarine and make a roux with the flour and margarine.
Phase 7
Add the stock, add the spirit vinegar and cut the gherkins into slices.
Phase 8
Adjust the seasoning.
Phase 9
Cut the tongue into slices and cover with the sauce.