Veal tongue is a well-known delicacy. At the same time, language is a high-calorie product, but you can cook it so that it becomes completely dietary and does not lose its wonderful taste.
Pick your recipe
Ingredients:
- Veal tongue - 1 pc;
- Egg yolk - 1 pc;
- Flour - 1 tbsp;
- Juice of one lemon;
- Meat broth (you can use just water) - ½ cup;
- Caper - 2 tbsp.;
- Butter - 1 tbsp;
- Milk - 1 cup;
- Spices to your liking.
Cooking:
- Place the veal tongue in a pan with very cold water for about half an hour. Then get out the tongue and clean it of excess pollution and fat. After rinsing the tongue under a stream of cold running water, put it in a large pot of water (if the tongue is too large. Divide it in half).
- Cook calf tongue for approximately 15 minutes. In order for the tongue to be soft and tasty, you need to get it out, wash the pan, fill it with water and put it on fire again for about 2 hours. It is important not to forget to clean the foam.
- After the tongue is cooked, you need to remove the peel from it and cut into slices about 1.5-2 centimeters wide. Put the resulting pieces in cold water.
- The next step is to make a creamy tongue sauce. To do this, lightly fry the flour in a pan, put the butter in the flour and pour the meat broth. Stir the resulting mixture and add milk to it. Allow the mixture to boil, while stirring constantly.
- You need to cook the sauce until it starts to become thick. After that, add spices to the sauce as you wish, and squeeze the juice of a whole lemon into it. Cool the sauce and add egg yolk and capers to it. Pour the caper brine into the sauce as well.
- Now pour the veal tongue with the resulting sauce and let it boil in the sauce for a couple of minutes. Veal tongue with capers ready. You can serve with any side dish, for example, mashed potatoes.