Name: Tongue with Almonds and Grapes
Yield: 8 to 10 servings
Ingredients: 1 teaspoon lemon juice; Salt and freshly ground black pepper; 4 ounces small seedless grapes or drained canned grapes; 1 beef tongue (4 pounds), cooked; 1 tablespoon butter; 2 tablespoons Madeira or sherry; 2 ounces almonds, blanched and shredded; Chopped parsley for garnish; 1 teaspoon tomato paste; 2 cups beef gravy

Preparation info

8 to 10
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 beef tongue (4 pounds), cooked
1 tablespoon butter<

Method

Cool the tongue; skin and trim it. Slice the tongue, allowing two or three slices per person. Return the slices to the cooking liquid to keep warm.
Melt the butter, add the almonds, and sauté until light brown. Add the grapes. Season with salt and pepper to taste and the lemon juice.
Add the gravy, tomato paste and wine and heat to t

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Tongue with Almonds and Grapes

Ingredients

Method

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