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Sauce For Boiled Tongue

French.Recipes's picture
Ingredients
  Shallot 1
  Cress 1 Bunch (100 gm)
  Chervil piece 1
  Capers 1 Tablespoon
Directions

Mix the above with the raw yolk of another egg (or two, if the eggs are small); then beat in the oil drop by drop till the sauce has the consistency of mayonnaise.
Add a very little salt, a pinch of Cayenne pepper, 1 tablespoonful of continental mustard and the juice of a lemon.
Serve this sauce with an ox tongue which has been cooked by boiling for 3 hours as above, skinned, then cut in slices and served very hot.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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