John Myers
Contents
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Ingredients
- 1 portion Cured beef tongue **
- From the frozen stock
- 40 g Butter
- 40 g Flour
- 300 ml Cooking broth from the tongue
- 200 ml Milk
- Black pepper from the mill
- Salt
- 1 tablespoon Lemon juice
- 1 tablespoon Chopped capers
- 1 bunch Chives in fine rolls
- 1 Egg yolk
Instructions
- Thaw the tongue and heat it in the stock to boiling point. Then keep warm until the sauce is prepared.
- To do this, sweat the flour in the melted butter for about 2 minutes, stirring constantly, gradually stir in the broth and milk, season with pepper, salt, lemon juice and capers and cover the sauce and simmer gently for about 7 minutes.
- Alloy the sauce with the egg yolks on top (don't let it boil from now on), stir in the chives, season again ... hmmm, put the tongue slices in the sauce and let it stand for a few more minutes.
- I served the dish with potatoes and mixed vegetables.
- ** The basic recipe for the cooked tongue is here: Cured beef tongue with horseradish sauce ...
Nutrition
Serving: 100gCalories: 195kcalCarbohydrates: 16gProtein: 3.9gFat: 12.7g
