Deviled Lamb Tongues
|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.