Tongue and Mushroom Crumble
|Corned beef tongue||3 Pound, soaked overnight (1 Tongue)|
|Carrot||1 Medium, chopped|
|Onions||2 Medium, 1 coarsely chopped, 1 finely chopped|
|Hard cider||1 1⁄4 Cup (20 tbs)|
|Fresh mushrooms||1⁄4 Pound, sliced to make about 1 1/4 cups (300 Milliliter)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Fresh white bread crumbs||3⁄4 Cup (12 tbs)|
Put the tongue into a large pan with the carrot and coarsely chopped onion.
Add the bouquet garni, the cider and enough water to cover the tongue by about 1/2 inch [1 cm.].
Bring the liquid slowly to a boil, skim it and cover the pan.
Let the tongue simmer until it is cooked approximately one and a half to two hours.
Remove the tongue to a dish, peel off the skin and cut out any tiny bones.
Let it cool.
Strain the cooking liquid into a bowl.
To assemble the dish, slice the tongue and place it in a buttered shallow ovenproof dish.
Cook the mushrooms in 2 tablespoons [30 ml.] of the butter, season them with salt and pepper and distribute them evenly over the tongue slices.
In a small, heavy pan, cook the finely chopped onion in 4 tablespoons [60 ml.] of the remaining butter until soft; cover the pan so that the onion does not brown.
Stir in the flour, cook for two minutes, then add the white wine and enough | strained cooking liquid to make a thin sauce, about 1 1/4 cups [300 ml.].
Let this mixture cook uncovered until it forms a well-flavored, moderately thick sauce, then tip it over the tongue slices.
Add enough sauce so that the slices are well moistened, but not swimming about.
Melt the remaining butter, mix in the bread crumbs and spread this mixture on top of the tongue.
Bake in a preheated 400° F. [200° C] oven until everything is well heated through and bubbling, and the top is nicely browned.