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Beef tongue with nuts (langue de boetif mix noix)
8 servings
Melt butter in a saucepan. Stir, pour in the flour and fry so that it turns brown. Without stopping stirring, pour a thin stream of broth and bring to a boil. Reduce the heat and keep on a low heat for 5 minutes. Separately melt the sugar in vinegar in a small pan and cook until the liquid turns brown. Pour it, stirring, into the sauce. Add raisins, orange zest, previously scalded with boiling water, walnuts to the sauce and mix. Put sliced tongues on a dish and pour sauce over them before serving.
Melt butter in a saucepan. Stir, pour in the flour and fry so that it turns brown. Without stopping stirring, pour a thin stream of broth and bring to a boil. Reduce the heat and keep on a low heat for 5 minutes. Separately melt the sugar in vinegar in a small pan and cook until the liquid turns brown. Pour it, stirring, into the sauce. Add raisins, orange zest, previously scalded with boiling water, walnuts to the sauce and mix. Put sliced tongues on a dish and pour sauce over them before serving.
butter - 4 tbsp. spoons, wheat flour - 4 tbsp. spoons, meat broth - 1.5 cups, sugar - 0.3 cups, vinegar 3% - 0.25 cups, raisins - 0.3 cups, orange zest - 3 tbsp. spoons, walnut - 0.6 cups
