Veal tongue is a famous delicacy. At the same time, the tongue is a high-calorie product, but it can be prepared in such a way that it becomes completely dietary and does not lose its wonderful taste.
Ingredients:
- Veal tongue - 1 piece;
- Egg yolk - 1 pc;
- Flour - 1 tablespoon;
- The juice of one lemon;
- Meat broth (you can just use water) - ½ cup;
- Capers - 2 tablespoons;
- Butter - 1 tablespoon;
- Milk - 1 glass;
- Spices to your liking.
Preparation:
- Dip the veal tongue in a saucepan with very cold water for about half an hour. Then take out the tongue and clean it of excess dirt and grease. After rinsing the tongue under a stream of cold running water, put it in a large pot of water (if the tongue is too large, divide it in half).
- Cook the veal tongue for about 15 minutes. To make the tongue soft and tasty, you need to take it out, wash the pan, fill it with water and put it back on the fire, for about 2 hours. It is important not to forget to remove the foam.
- After the tongue is cooked, you need to remove the skin from it and cut into slices about 1.5-2 centimeters wide. Put the resulting pieces in cold water.
- The next step is to make a creamy sauce for your tongue. To do this, lightly fry the flour in a pan, put butter in the flour and pour the meat broth. Stir the resulting mixture and add milk to it. Let the mixture boil, stirring constantly.
- You need to cook the sauce until it starts to thicken. After that, add spices to the sauce as you wish, and squeeze the juice of a whole lemon into it. Cool the sauce and add egg yolk and capers to it. Pour the caper brine into the sauce.
- Now pour the veal tongue with the resulting sauce and let it boil in the sauce for a couple of minutes. Veal tongue with capers is ready. Serve with any side dish, such as mashed potatoes.
