2 lb (1 kg) beef tongue, cooked and peeled 4 tablespoons wheat flour 4 tablespoons butter 3 tablespoons sugar 3 1/2 tablespoons 3% wine vinegar 1/2 cup raisins 3 tablespoons orange zest 1/2 cup ground walnuts 4 teaspoons dill and parsley greens salt to taste 4 cups bouillon | Directions: Make the sauce out of butter, flour and bouillon. Melt butter, add flour and stir till it becomes goldish. Continue stiring, add bouillon in thin stream. When it brought to a boil reduce heat, cook for 5 minutes.
In other dish melt sugar in vinegar and cook till it becomes light brown. Then mix it with the sauce. Add sultana, dried orange zest (scalding dried orange zest with boiling water first).
Cut the toungue in thin slices, warm it in the rest bouillon and put on the dish, garnish with the sauce and decorate with greens and serve. |
