Fried Veal Tongue With Veloute Sauce & Steamed Vegetables

Ingredients

• 2 Veal tongues ( or 1 beef tongue)
• 1 large carrot
• 1 large onion
• 3 celery stalks
• 10 parsley stems
• 2 bay leaves (fresh or dry)
• 1 tablespoon dried thyme
• 1 teaspoon black pepper corns
• cheese cloth and twine
• 1/4 cup butter
• 2 tablespoons vegetable oil
Steamed Vegetables
• 1 bunch asparagus
• 2 large carrots
• 2 cups small mushrooms
• 1 cup very small beets
Veloute Sauce
• 1 tablespoon unsalted butter
• 1 tablespoon all purpose flour
• 2 cups tongue broth
• salt and pepper to taste

Instructions

1. Peel and finely chop onion, carrot and celery.
2. Use a piece of cheese cloth, place the bay leaves, thyme, pepper corns and parsley stems on it, bring all the sides together to form a sachet, tie it with a piece of twine. This is called a Sachet d'epices.
3. Clean the veal tongues and place them in a large pot, add 1 liter of cold water, all the chopped vegetables, and the sachet d'epices. Place the pot uncovered over high heat and bring to gentle boil, reduce heat to just a bit less than medium, simmer cook the tongues for 2 hours or until fully cooked.
4. Take the tongues out of the broth and while still fairly hot remove the thick tongue skin. Slice the tongue into 1/2 inch thick slices. Sprinkle with some salt and pepper.
5. Place the butter and the oil in a large pan and place it over medium high heat, arrange the tongue slices in the pan and shallow fry both sides until crispy and golden, remove from pan and set aside.
6. Strain the tongue broth and reserve.
7. Veloute Sauce: Place a small saucepan over medium high heat, add butter and let it melt, add the flour and using a wooden spoon quickly stir to fully mix and incorporate, cook the flour for 1 minute, slowly in 4 additions add 2 cups of the tongue broth, quickly stir after each addition to fully mix it into the roux (flour butter mixture). Do not use a whisk and do not add all the broth in one addition.
8. Peel, wash, trim and cut the vegetables, season and steam cook each vegetable separately until it's cooked but still has a bite (al dente). Drizzle the vegetables with 2 tablespoon melted butter.
9. Plate the tongue, drizzle with some sauce and garnish with the steamed vegetables.

Notes