| |
Although the sauce is called "grey" it is really a lightish brown in color. It is also served with fish, especially carp.
|
|
What You Need:
|
|
|
1 skinned cooked calf's tongue
FOR THE SAUCE
3 tablespoons sugar
Vinegar or lemon juice
½ cup cold water
Currants
2 oz flour
Chopped almonds
1 pint stock
Salt and sugar
1meat cube
½ glass red wine
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Put the sugar and water into a pan and heat gently, stirring continuously, until it starts to dissolve and becomes brown.
|
2. In a separate frying pan, fry the flour until it becomes brown, and then gradually add the stock and the meat cube, dissolved in a little water.
|
3. Add a little vinegar, or lemon juice, a few currants, some chopped almonds, and salt and sugar.
|
4. Add this to the original sugar mixture, and cook over medium heat, adding the red wine.
|
5. Slice the tongue, pour the sauce over, and serve at once.
|
|
|
|
|
