Name: Veal Tongue with Madeira
Yield: Serves 4
Cuisine: French
Ingredients: 1 to 2 tbsp/14 to 28 g butter, softened (optional); 1 small carrot, thinly sliced; 1 cup/225 ml strong, dark chicken or veal stock; 1 leek, white part only, thinly sliced; 2 tbsp/28 ml sherry vinegar; 2 sprigs of flat parsley, leaves only, chopped; salt and pepper; 1 veal tongue; 1 cup/225 ml plus 1 tbsp/14 ml Madeira; 1 tbsp/14 g flour; 2 tbsp/28 ml olive oil; 1 bouquet garni; 1 small onion, thinly sliced

Preparation info

Serves
4

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

1 veal tongue
2 tbsp/28 ml olive oil
1

Americas
Europe
France
United States
Main course
New York
Mediterranean

Method

Place the tongue in the large pot and cover with water so that the water comes at least 3 inches/8 cm above the tongue. Bring to a simmer and cook for 1 hour and 15 minutes. Remove from. Cool it down enoug

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Ingredients

Method

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