Beef Tongue in Gray Sauce
|Corned beef tongue||3 Pound, soaked|
|Celeriac||1 , peeled and cut into quarters|
|Carrots||2 , cut in halves|
|Leeks||2 , white parts only, sliced into halves|
|Onion||1 (Stuck With A Whole Clove)|
|Bay leaf||1 Small|
|Gray sauce||1 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|Lime juice||1 Tablespoon|
|Almonds||1⁄2 Cup (8 tbs), blanched, peeled and slivered|
|Sugar cubes||1 Tablespoon|
Put the tongue into a deep pan.
Pour in boiling water to cover it and add the celeriac, parsley root, carrots, leeks, onion, peppercorns, allspice and bay leaf.
Simmer the tongue for two to three hours, or until tender.
Let it cool in the cooking liquid before peeling it.
Strain and reserve 1 1/2 cups [375 ml.] of the cooking liquid.
Carve the tongue diagonally into thin slices.
To make the gray sauce, melt the butter in a saucepan and add the flour.
Stirring constantly, cook until the mixture is lightly browned.
Add the reserved cooking liquid, red wine, lemon juice and peel, and the almonds.
In a skillet, melt the sugar with a few drops of water over high heat.
When the syrup turns a caramel color, stir it gradually into the sauce.
Simmer for another five minutes, put in the sliced tongue and bring the sauce to a boil.
Arrange the tongue on a warmed platter and pour some sauce over it.