Tongue in Madeira Sauce a la Julia Child
Ingredients
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Veal or beef tongue weighing 3 ½ to 4 pounds
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2 Tb butter
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½ c. each of diced carrots, celery and onion
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¼ c. diced ham
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3 c. beef stock
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1 Tb tomato paste
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½ tsp. thyme
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1 bay leaf
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2 Tb arrowroot (You can substitute cornstarch.)
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¼ c. dry Madeira ( I sometimes add a few tablespoons more.)
Method
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Put tongue in a large pot. Cover with 5 inches of water. Add 1 ½ tsp salt for every quart of water you use.
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Bring to a boil. Boil for about 2 hours.
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Peel and slice.
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Place slices in a saucepan or casserole dish.
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Melt butter in a saucepan, stir in vegetables and ham. Cook for about 10 minutes.
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Add stock, tomato paste, thyme, and bay leaf. Simmer for about 30 minutes.
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Mix arrowroot and Madeira until it is smooth. Add to liquid and simmer about 2 minutes, until sauce is thickened and clear.
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Pour sauce and vegetables over the tongue. Simmer for about 30 to 40 minutes. You can bake it in the oven or simmer in a saucepan on top of the stove.
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Serve with mashed potatoes.