Boiled Tongue with White Sauce and Raisins
A French-style boiled veal tongue napped with a béchamel-based white sauce sweetened with raisins and brightened with lemon.
⏱️ Prep: 15 min🍳 Cook: 50 min
Ingredients
| 160 g | veal tongue |
| 20 g | carrots |
| 20 g | celeriac |
| 10 g | onion |
| 7 g | flour |
| 20 g | butter |
| 80 g | fresh milk |
| 20 g | raisins |
| — | salt |
| 1 g | sugar |
| 1 pc | lemon |
Instructions
- Take a well-washed tongue and boil it in water with the celeriac, onion and salt. Once tender, peel it.
- Make a white sauce (béchamel) from the flour, milk, sugar, half of the butter and a little salt, and add the raisins. Simmer for about 10 minutes.
- Season the sauce with salt and sharpen it with the lemon juice. Finish with knobs of butter.
- Pour the finished sauce over the boiled tongue. Serve with a suitable garnish.