Tongue Salad with Berry Sauce

Salads | French cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Tongue Salad with Berry Sauce

Ingredients

Salt - to taste
Beef tongue - 17.6 oz
Onion - 1 head
Parsley - 1 stem
Carrot - 1 piece
Eel - 7.1 oz
Chicken Egg - 2 pieces
Lingonberry - 1.8 oz
Red Currant - 1.8 oz
Macadamia Nuts - 15 pieces
Butter - 1 tablespoon
Wheat Flour - 1 tablespoon
Sugar - to taste

Step by Step guide

Step 1

Pour boiling water over the beef tongue and simmer on low heat, adding salt, carrot, onion, and parsley.

Step 2

Remove the tongue, peel it, and slice it.

Step 3

Boil the eggs hard and slice them.

Step 4

Combine the tongue and eggs with the lettuce leaves and mix. Add a handful of lingonberries and currants.

Step 5

Toast the cashews in a dry skillet.

Step 6

To make the sauce, melt the butter and sauté the flour in it. Pass the red currants and lingonberries through a sieve and add to the flour. Pour in a little water and bring the sauce to a boil. Add salt and sugar. Let the sauce cool and dress the salad.