Tongue and Mushroom Supper recipe
information
Don't think of tongue just as a cold meat -it's delicious in hot dishes, too. Choose cooked sliced ox tongue for this recipe, in which onions and mushrooms, plus a creamy egg mixture, keep the meat from drying out during cooking.
ingredients
15 g (1/2 oz) butter
30 ml (2 tbsp) chopped fresh parsley
1 small onion, skinned and chopped
100 g (4 oz) mushrooms, sliced
15 ml (1 tbsp) chopped gherkins
100 g (4 oz) sliced tongue, quartered
salt and pepper
15 ml (1 tbsp) plain flour
2 eggs, beaten
150 ml (1/4 pint) fresh milk
65 ml (2 1/2 fl oz) fresh single cream
30 ml (2 tbsp) chopped fresh parsley
1 small onion, skinned and chopped
100 g (4 oz) mushrooms, sliced
15 ml (1 tbsp) chopped gherkins
100 g (4 oz) sliced tongue, quartered
salt and pepper
15 ml (1 tbsp) plain flour
2 eggs, beaten
150 ml (1/4 pint) fresh milk
65 ml (2 1/2 fl oz) fresh single cream
method
1. Melt the butter in a saucepan and lightly fry the parsley, onion and mushrooms for 3 minutes, then stir in the gherkin.
2. Grease a 20.5 cm (8 inch) flan dish and put the tongue in the base. Cover with the onion and mushroom mixture, then season to taste.
3. Blend the flour with the eggs and beat in the milk and cream. Pour into the dish.
4. Bake at 190°C (375°F) mark 5 for 40 minutes. Serve hot or cold with mashed potatoes and sliced beetroot.
2. Grease a 20.5 cm (8 inch) flan dish and put the tongue in the base. Cover with the onion and mushroom mixture, then season to taste.
3. Blend the flour with the eggs and beat in the milk and cream. Pour into the dish.
4. Bake at 190°C (375°F) mark 5 for 40 minutes. Serve hot or cold with mashed potatoes and sliced beetroot.
serving amount
serves 4
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