Galerie de Paris - Tid bits d'information (Tidbits of Information) - Recettes de la Cuisine (Recipes from the Kitchen) - Meats

Tongue
with Vegetables

2 lbs fresh beef tongue, cooked
1 head cauliflower
3 medium carrots
1 medium turnip
2 medium onions
4 tbsp butter
1 cup white or red wine
salt, pepper and parsley

Wash, scrub, peel and julienne turnip, onions and carrots. Cut florets from the cauliflower. Steam or boil vegetables until tender. Drain and reserve liquid. Keep vegetables warm. Cut tongue into strips 1" wide. Heat tongue in vegetable liquid. In a small sauce pan, combine wine and butter, heat until butter melts. Combine vegetables and tongue. Add buttered wine to vegetables toss carefully to coat vegetables and tongue evenly. Arrange on a heated platter. Garnish with parsley and grapes.