Veal Tongue in Madeira Sauce
Ingredients:
- 1 whole veal tongue
- 1 leek cut into quarters
- 2 carrots, diced
- 1 onion, diced
- 1.5 l veal stock
- 2 tbsp butter
- 1 heaped tbsp flour
- 250 ml Madeira
- 50 ml cream
Nutrition values
14
36
37
4
> 60 minutes
veal tongue
*
boiling
661
Preparation
1. Place the veal tongue, vegetables and veal stock in a pan. The tongue should be fully covered. Add more water if necessary. Bring to the boil and simmer over a very low heat for approx. 3 hours until cooked.
2. Insert a skewer to check whether it is cooked. If you can insert it with no resistance, the meat is done. Remove from the oven, rinse in cold water, pat dry and remove the white skin. Return the meat to the stock. Take out approx. 250 of the stock.
3. Melt the butter in a pan. Add the flour and sweat for approx. 2 minutes. Gradually add the Madeira and meat stock, stirring constantly. Simmer for approx. 5 minutes, stirring all the time. Finally, stir in the cream, leave to simmer for a further 5 minutes and season again. Cut the veal tongue into thin slices and serve together with the sauce.
Delicious with potato gratin and green asparagus.