- 3 small veal tongues
- 3 carrots, in large chunks
- 1 small turnip, in chunks
- 1 large onion, quartered
- 4 celery stalks with leaves, in chucks
- 1 bay leaf
- 2 cloves
- 1 large garlic clove
- Salt and pepper
- Celery salt and m.s.g.
- Cold water
Caper Sauce
- 6 tablespoons [90 ml] butter
- 6 tablespoons [90 ml] flour
- 2 cups [500 ml] tongue broth
- 4 tablespoons [60 ml] capers
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- Transfer veal tongues, carrots, turnip, onion, celery stalks, bay leaf, cloves, garlic clove, salt, pepper, celery salt and m.s.g. to a large casserole.
- Cover with cold water, 1 inch [2.5 cm] over ingredients.
- Cover and simmer for 3 to 3 1/2 hours, for larger tongues.
- Peel, slice and keep tongues warm.
- Pass broth through a sieve; reserve.
Caper Sauce
- In a heavy bottom frypan, melt butter.
- Add flour and cook, stirring, until dark golden brown.
- Col for a few seconds, stirring.
- Add reserved tongue broth.
- Thoroughly mix.
- Cook over medium heat until thickened.
- Add capers.
- Check seasonings.
- Serve over sliced tongues.
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