Name: Lambs’ Tongues with ‘Devil’ Sauce and Crispy Potato Galette
Yield: Serves 8
Cuisine: French
Ingredients: 1 heaped teaspoon English mustard; 4 tablespoons red-wine vinegar; salt; salt and freshly ground black pepper; olive oil; 1 x 400 g tin Italian crushed tomatoes; vegetable (canola or sunflower) oil; 3 garlic cloves, crushed; 60 g butter; 1 bouquet garni; 1 medium onion, peeled; 150 ml cooking stock; 4 large potatoes, peeled; 1 carrot, peeled; 1 egg; 1 tablespoon crushed garlic; 2 shallots, peeled and finely chopped; 12 lambs’ tongues; 1 bunch chopped chives; 1 tablespoon chopped fresh chilli

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Tongue has a beautiful texture and a wonderful buttery flavour. There is no reason for an aversion to it. If you eat liver and other organs, why not tongue?

This ‘devil sauce’ is inspired by the classic French Sauce Diable, which is sharp, red and so hot that it evokes the fires of hell (and purgatory when you go to the bathroom the next day to pay for your sinful pleasure). Mine is slightly different, less vicious but just as tasty.