|Water||1 Cup (16 tbs) (Use As Needed)|
|Onion||1 Medium, quartered|
|Carrot||1 , sliced|
|Tomato||1 Medium, chopped|
|Stalk celery||1 , sliced|
|Red wine||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), pressed|
|Water||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
Place the tongue in a large pan and cover with water.
Bring to boil over high heat.
Reduce heat and simmer, uncovered, about one hour.
Drain and cool.
Peel and trim the tongue.
Return the tongue to the same pan and add the onion, carrot, tomato, celery, wine, garlic, bay leaves, peppercorns, allspice and water.
Cook for one to two hours longer until meat is tender.
Place tongue on serving platter, slice and keep warm.
Place vegetables in a blender or food processor and puree.
Heat the butter in a skillet and stir in the flour.
Saute for a few minutes, stirring.
Add the mashed vegetables and simmer, stirring, for one minute.
Pour the sauce over the tongue and serve or pour into a bowl to accompany the tongue. (Or you can omit the sauce, slice the tongue and serve cold. Or you can make the Mousseline Sauce by melting the butter in the top of a double boiler over hot water.)
Add three egg yolks, lemon juice, salt and stirring constantly, simmer until the sauce is the consistency of heavy cream.
Add the cream.
Stir until heated through and nicely thickened.
Serve in a bowl with the tongue.