- 1/2 fresh beef tongue [soaked in water for 3 hours, drained, cooked and trimmed]
- 1 tablespoon [15 mL] hot mustard
- 1/2 teaspoon [2.5 mL] black pepper
- 4 tablespoons [60 g] melted butter
- 2 cups [500 mL] very fine bread crumbs
- 2 cups [500 mL] hot brown gravy
- 1 tablespoon [15 mL] minced parsley
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- To prepare a fresh tongue, arrange tongue in a terrine, cover it with water and let it rest for 3 hours.
- Drain tongue.
- Scrape flesh of tongue and take away shown cartilage.
- Rinse and drain tongue.
- Transfer the tongue to a large casserole; add enough water to cover it completely.
- Bring to boil over medium heat, foaming from time to time.
- When water boils, cover casserole and lower heat.
- Cook, very slowly, for 5 to 6 hours, until base bones can easily be removed and tongue is tender when pierced with the tip of a knife in its thickest part.
- Take casserole away from heat; let tongue rest in cooking juices for 30 minutes.
- Drain tongue; throw away cooking juices.
- On a cutting board, with a very sharp kinfe, peel tongue, take away bones and any cartilage.
- Slice tongue into 1/4-inch [6-mm] thick slices.
- Spread slices with hot mustard; sprinkle with pepper.
- Pour melted butter in in a small bowl, bread crumbs in an other.
- Preheat oven broiler to medium.
- Dip tongues slices in butter; then in bread crumbs.
- Shake of excess bread crumbs.
- Arrange slices into a roasting pan; broil slices for 2 minutes on each side or until golden brown.
- Take tongue slices out of the oven.
- Overlap slices onto a warm serving plate.
- Top with just a little gravy and decorate with minced parsley.
- Serve remaining gravy on-the-side, into a sauceboat.
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