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

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.