Tongue in Green Sauce

Name: Tongue in Green Sauce
Cuisine: French
Ingredients: 4 veal or 12 lamb tongues; 4 veal or 12 lamb tongues; Salt; Pepper from the mill; Large bouquet garni of 5 parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Large bouquet garni of 5 parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Large bouquet garni of 5 parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Large bouquet garni of 5 parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; 2 yellow onions, peeled and each stuck with 2 cloves; 2 yellow onions, peeled and each stuck with 2 cloves; 7 tablespoons cider vinegar; 1 heaping tablespoon prepared mustard of your choice; ⅔ to 1 cup grapeseed oil as needed; ⅓ cup chopped mixed fresh curly parsley, chives, chervil, and tarragon leaves plus 1 heaping tablespoon chopped fresh summer savory leaves; ⅓ cup chopped mixed fresh curly parsley, chives, chervil, and tarragon leaves plus 1 heaping tablespoon chopped fresh summer savory leaves; ⅓ cup chopped mixed fresh curly parsley, chives, chervil, and tarragon leaves plus 1 heaping tablespoon chopped fresh summer savory leaves; ⅓ cup chopped mixed fresh curly parsley, chives, chervil, and tarragon leaves plus 1 heaping tablespoon chopped fresh summer savory leaves; ⅓ cup chopped mixed fresh curly parsley, chives, chervil, and tarragon leaves plus 1 heaping tablespoon chopped fresh summer savory leaves; 2 medium-size heads frisée lettuce, cleaned, dried, and separated into leaves; 2 medium-size heads frisée lettuce, cleaned, dried, and separated into leaves

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

From the mining country of the northernmost part of France and a nineteenth-century Sunday noon dinner of the miner families after Mass. One cooked red beans and potatoes in the poaching liquid to make a soup for the evening meal.

Ingredients

4 veal or 12 lamb tongues
Salt
Pepper from the mill
Large

Europe
France
Dinner
Gluten-free

Method

Put the tongues in a large pot and cover generously with water. Bring to a boil, then reduce the heat to a simmer and cook 10 minutes, skimming well. Add salt, pepper, the bouquet garni, onions, and 4 tablespoons of the vinegar. Simmer until a skewer can penetrate the largest tongue and come out freely, about 1 hour. Remove 1 cup of the poaching liquid to a small saucepan and reduce to 3 tables