You are here

Deviled Lamb Tongues

Meat.World's picture
  Lamb tongues 30 Ounce, soaked (6 pieces, 5 ounce each)
  Meat stock 1 1⁄2 Quart
  Olive oil 2 Tablespoon
  Prepared mustard 2 Tablespoon
  Dry bread crumbs 1 3⁄4 Cup (28 tbs)
For deviled sauce
  Chopped shallots 3 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  White wine vinegar 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1 Tablespoon

Simmer the tongues in the stock for about one hour, or until they are tender.
Let them cool in the stock before removing them and peeling them.
Reserve the stock.
To make the sauce, put the shallots, white wine and vinegar into a nonreactive saucepan.
Boil over high heat until the liquid is reduced by two thirds.
Add 1 cup [1/4 liter] of the reserved stock, reduce the heat and simmer for 10 minutes.
Season with salt and a large pinch of cayenne.
If you like, strain the sauce.
Add the parsley and keep the sauce warm.
Split each tongue lengthwise and season it with salt and pepper.
In a bowl, beat the olive oil and mustard together.
Dip each tongue half in the oil mixture, then roll it in the bread crumbs.
Place the tongues about 5 inches [13 cm.] from the heat source of a preheated broiler and broil them for about 10 minutes on each side, or until nicely browned.
Pour the sauce into a sauceboat and serve it with the tongues.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (20 votes)