Lamb Tongues with Lentil Puree
|Lamb tongues||5 Ounce, soaked, poached for 30 minutes and peeled|
|Pork fatback/Salt pork with the rind removed||2 Ounce, diced|
|Carrot||1 , sliced into rounds|
|Onion||1 Medium, thinly sliced and separated into rings|
|Salt pork rind||1⁄4 Pound, blanched for 3 minutes|
|White wine||1 Cup (16 tbs)|
|Veal stock||2 Cup (32 tbs)|
|For lentil puree|
|Dried lentils||1 Pound|
|Onion||1 , stuck with 1 whole clove|
|Carrot||1 Small, split in half|
|Garlic bulb||1⁄2 , unpeeled|
|Bouquet garni||1 Small|
|Derinded lean salt pork||5 Ounce, blanched in boiling water for 3 minutes, drained|
|Butter||2 Tablespoon, cut into small pieces|
|Freshly ground black pepper||To Taste|
Choose a pan big enough to hold the tongues in one layer.
Fry the diced salt pork until it renders its fat, then brown the sliced carrot and onion in it.
Take out the vegetables and set them aside.
Add the tongues and brown them lightly.
Set them aside.
Now make a layer of the carrots and onions in the bottom of the pan, add the bouquet garni and cover with the blanched pork rind.
Place the tongues on top.
Pour in the white wine, and boil to reduce the wine by two thirds.
Heat the stock to the boiling point and pour it into the pan.
Place a piece of buttered parchment paper cut the same size as the pan over the tongues, cover the pan with a lid and cook in a preheated 300° F. [150° C] oven for two hours.
To make the lentil puree, place the lentils in a saucepan, cover them with cold water and boil them for five minutes; drain them.
Pour just enough water into the saucepan to cover the lentils.
Add 1/2 tablespoon [7 ml.] of salt for each quart [1 liter] of water.
Add the onion stuck with the clove, the carrot, garlic, small bouquet garni and the salt pork.
Bring to a boil, skim, and reduce the heat; simmer over the lowest possible heat for one and three quarters to two hours.
Drain the lentils; discard the onion, carrot, garlic and bouquet garni; and reserve the salt pork.
Rub the lentils, while still very hot, through a fine-meshed sieve.
Pour the puree into a saucepan and reduce it over high heat, stirring and scraping the bottom of the pan with a wooden spatula.
When the puree has thickened, return it to a thick pouring consistency by adding about 1/2 cup [125 ml.] of braising liquid from the tongues.
Remove the pan from the heat and stir in the butter.
Grind pepper over the top.
Uncover the tongues, discard the pork rind and increase the oven heat to its highest temperature.
Baste the tongues repeatedly with their juices.
The juices will caramelize slightly and cover the tongues with a shiny coating.
Pile the lentil puree into a shallow dish and arrange the tongues on top with the glazed side uppermost.
Strain the braising liquid and baste each tongue with a tablespoon [15 ml.] of it.
Cut the reserved pork into six pieces and place each piece at the base of a tongue.