Warm Lamb Tongues in Ginger, Mustard, and Cream Sauce

In one of my older cookbooks, there is a picture of braised lamb tongues. In the center of a large oval platter is a dubious, dark puree of some vegetable, and around it are arranged whole cooked lamb tongues. It was not at all appetizing even to someone who loves tongue. In this recipe the tongues are sliced, so they are more appetizing. Cooked with two of my favorite ingredients— bacon and ginger—this rich, creamy dish goes well with lentils but would be delicious on pasta too.