Lamb tongue à la Parisienne

Ingredients for 2 servings:

• 6 lamb tongue(s)
• 400 ml white wine
• 1 liter chicken broth
• 1 carrot(s)
• 1 onion(s)
• 3 bay leaves
• 1 tsp black peppercorns
• 1 tsp allspice berries
• 1 tbsp, heaped butter
• 2 tbsp flour
• 3 tbsp capers from the jar
• 1 tsp black pepper, freshly ground
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 35 minutes

Wash the tongues and place them in cold water for one hour. Boil 2 liters of water, add the tongues, and blanch for two minutes. Drain and discard the cooking water. Wash the carrot and onion. Both will be used with the skins on. Place the white wine, chicken stock, carrot, onion, bay leaves, peppercorns, and allspice berries in a saucepan with the tongues, bring to a boil, and simmer, partially covered, for one hour over reduced heat. Soak the capers in the water for about one hour. Remove the tongues, carrot, and onion, and reduce the stock over high heat to about 600 ml. Peel the carrots and onions and chop them into large pieces. Peel the skin off the tongues and cut the tongues lengthwise into two pieces. Do not rinse in cold water! The warmer the tongues are, the easier they will be to peel. Remove the bay leaves, peppercorns, and allspice from the saucepan. Melt the butter in a clean saucepan, stir in the flour, pour in the stock, bring to a boil, and whisk until thickened. Add the capers and ground pepper, bring to a boil, reduce the heat, and season with salt. Add the tongue, carrot, and onion, and simmer for about 15 minutes. The sauce has a slightly sour note that pairs well with the tender flesh of the tongue. You can serve the tongue with potatoes or rice. We served it with green beans. I used ground allspice instead of whole, so I couldn’t remove it from the stock. We liked the spiciness.