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TONGUE IN A SORREL SAUCE

Trim the tongue if necessary, then soak for 1 or 2 hours in cold water. Prepare the stock with all the vegetables, 3 cloves, 10 peppercorns, salt, the bouquet garni, the stalk of celery and water. Bring to a boil, then place the tongue in the stock. When boiling point is reached, skim and cover. Simmer for 2 hours. Skin and slice the tongue in half lengthways. Keep warm in the stock, off the stove. Prepare the sauce. Place 2/3 of the butter into a saucepan, add the shredded sorrel. Cover and sweat, stirring, until  the sorrel turns into a thick pulp. Make a roux in a separate saucepan, by combining the flour and the remaining melted butter. Add the cooking stock, simmer for 10 minutes to thicken the sauce, adding the parsley. Stir in the cream and the sorrel pulp, taste and season with salt and pepper. Serve the tongue coated in some of the sauce, surrounded by the vegetables that have cooked in the stock. Serve the remaining sauce on the side with boiled potatoes.
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1 veal heifer tongue
6 carrots
4 turnips
4 medium leeks
4 or 6 onions
1 clove garlic
bouquet garni
1 stalk celery

For the sauce:
3 1/2 oz sorrel
3 1/2 oz butter
1 tbsp flour
1 cup stock
1 tbsp chopped parsley
2 tbsp heavy cream (optional)
salt, pepper, cloves
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30
mn
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120
mn
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We recommend serving a red or white Sancerre with this dish.
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Ile-de-France
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Meat
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Sancerre
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