Ingredients
1
or 2 lamb tongues per person
bouillon or water to cover
herb bouquet (parsley, celery leaves, a whole onion studded
with cloves and one bay leaf)
1 sweet onion, sliced (optional)
Vinaigrette Sauce (see below)
Vinaigrette Sauce
(for 2 pounds of tongues)
1/2 cup olive oil
3 tbsp wine vinegar
1 tsp salt
dash freshly ground pepper
1 tsp minced chives
1 tsp minced parsley
1/2 tsp minced tarragon
1 clove garlic, minced or pressed
|
Cover
tongues with bouillon or water, add seasonings and simmer until
tongues are tender (1 to 1 1/2 hours). Drain and peel tongues
while hot, split lengthwise, and place in a sturdy plastic bag.
Add sliced sweet onion, if desired, pour Vinaigrette Sauce over
the tongues and refrigerate for 24 hours. Massage the bag once
or twice during this time to marinate evenly. Turn out on a
decorative dish and serve. (makes 10-20 servings for a buffet)
|