Sauce For Boiled Tongue Recipe

Summary

Servings4Cuisine
Course

Ingredients

 Shallot1
 Cress1 Bunch (100 gm)
 Chervil piece1
 Capers1 Tablespoon

Directions

Mix the above with the raw yolk of another egg (or two, if the eggs are small); then beat in the oil drop by drop till the sauce has the consistency of mayonnaise.
Add a very little salt, a pinch of Cayenne pepper, 1 tablespoonful of continental mustard and the juice of a lemon.
Serve this sauce with an ox tongue which has been cooked by boiling for 3 hours as above, skinned, then cut in slices and served very hot.
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