Beef Tongue with Almonds
|Beef tongue||3 Pound, soaked, blanched, one rinsed, poached in salted water for 1 1/2 hours or until tender, peeled, trimmed and sliced|
|Almonds||1⁄2 Cup (8 tbs), blanched, peeled and sliced|
|Flour||1⁄4 Cup (4 tbs)|
|Veal stock||3⁄4 Cup (12 tbs)|
|Port||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Wine vinegar||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Light cream||1⁄4 Cup (4 tbs)|
|Potatoes||6 Medium, boiled, peeled, sliced and tossed in 30 milliliter melted butter|
|Melted butter||30 Milliliter (2 Tablespoon)|
|Fresh parsley sprigs||4|
Over medium heat, melt the butter in a pan, add the almonds and fry them lightly, turning them often, until they are golden brown.
Add the flour, mix well for a few minutes, then add the stock and port.
Stir until the sauce is creamy and thick.
Mix the tomato paste with the vinegar and add them to the sauce.
Still stirring, add a pinch of cinnamon, a little salt and pepper and, finally, the cream.
Reduce the heat and continue stirring.
Bring the sauce to a boil, but remove it from the heat when you see the first bubble.
Arrange the potato slices on a heated serving dish, covered with the slices of tongue.
Pour the sauce over the tongue and garnish with the sprigs of parsley.