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)
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).
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