Boiled Veal Tongue with Chive Sauce

Name: Boiled Veal Tongue with Chive Sauce (Langue de veau bouillie à la ciboulette)
Cuisine: French
Ingredients: 1 veal tongue, about 675 g (1½ lb); 3 litres (5¼ pt) water; 1 medium onion, peeled and sliced; ½ bay leaf; 1 small leek, trimmed and sliced; 1 medium carrot, peeled and sliced; 20 g (¾ oz) fresh chives, finely cut; 100 ml (4 fl. oz) tongue stock, strained; 225 g (8 oz) fromage blanc; juice of ½ lemon; Cayenne pepper; salt and freshly ground pepper; salt and freshly ground pepper; 8 lengths of chive, about 5 cm (2 in), for garnish

Langue de veau bouillie à la ciboulette

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

1 veal tongue, about 675 g (1½ lb)
3 litres (

Europe
Switzerland
France
Main course
Gluten-free

Method

Wash the tongue well. Place all the other ingredients for the stock - water, onion, bay leaf, leek and carrot - in a saucepan. Season with salt and pepper and bring to the boil.
Add the tongue and simmer gently for 1½ hours until tender, occasionally removing the fat from the top.
Remove the tongue from the stock, allow to cool a little, then peel off t