In a small bowl whisk the flour with 9 tablespoons of water. Pour the mixture into a large saucepan and add the lemon juice, cooking oil, 1 teaspoon of salt, and 12 cups of water. Bring to a boil, then add the lamb╒s tongues, the onion, celery, bouquet garni, and the peppercorns. Return to a boil, then reduce heat to a simmer, cover, and cook for 1 1/2 hours. Drain, reserving the cooking stock. With a sharp knife make a small incision on each lamb╒s tongue and peel away the outer skin, discarding it. Steam the leeks, fennel, turnips, sweet potatoes, and potatoes until tender, about 20 minutes. To make the aioli, place the garlic cloves and salt in a food processor or blender and grind to a purÄe. Add two of the steamed red potatoes, the egg yolks and pulse until purÄed. With the motor running, slowly add the olive oil until a thick mixture is obtained. Stir in the lemon juice. To serve, arrange the lamb╒s tongues and steamed vegetables on a serving plate. Serve with the aioli.
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3 lbs lamb╒s tongues, about 12
3 tbsp flour
4 tbsp lemon juice
2 tbsp cooking oil
1 onion, peeled and studded with 2 cloves
1 stick celery, trimmed
12 peppercorns
6 leeks, white part only, halved lengthwise and tied into 2 bundles with string
