eMom Recipe Wiki | Tongue in Madeira Sauce a la Julia Child

Ingredients

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