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Tongue Fricassee

4 servings

Ingredients

• beef tongue, cooked until tender (pcs)
• butter (plenty)
• 0.5 pcs onion, finely chopped
• 1 tbsp flour
• tongue broth (as needed)
• lemon slices (some)
• mace (a little)
• white pepper, crushed (a little)
• 0.5 glass white wine
• mushrooms (as desired)
• 2 pcs egg yolks
• meat or rusk dumplings (as needed)

Instructions

1. Cook the tongue until very tender as described previously and slice it similarly.
2. Then, melt plenty of butter until golden, stir in half a finely chopped onion and 1 tablespoon of flour until golden, add tongue broth, along with some lemon slices, mace, a little finely crushed white pepper, and ½ glass of white wine.
3. When this boils, add the tongue.
4. Cooked mushrooms also taste very pleasant with this.
5. After ½ hour of simmering, arrange the tongue, stir 2 egg yolks into the sauce, garnish the dish with meat or rusk dumplings that have been cooked in leftover tongue broth or salted water, and pour the creamy sauce over it.

Modernized from a treasured 19th-century German cookbook.