Tongue with Sauce Robert:
	1 Calf's Tongue
	Olive Oil (Extra Virgin)
	Chopped Onions, Carrots, Celery and Tomatoes
	A little Tomato Paste
	Salt and Pepper to taste
	1 cup White Wine (dry)
	Unsalted Butter
	In an oven-proof pot with a cover, brown tongue in olive oil on 
	top of the stove. Add vegetables, tomato paste, salt, pepper and 
	wine. Cover and place in a 375 degree oven for 1½ hours.
	Remove tongue from pot and drain. Peel off skin. Slice into thin 
	medallions. Strain sauce.
	To serve, place tongue slices on plate, drizzle sauce over and garnish 
	with julienned cornichons (gherkins).
	Serves two

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