Gastronomixs

Veal tongue ragout

This ragout uses veal tongue, a product which is possibly eaten very rarely but which is nevertheless delicious. The hard skin around the veal tongue can easily be removed as soon as the meat has finished resting after cooking.

Veal tongue ragout

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Ingredients

250

g

butter

300

g

flour

1400

g

veal tongue

As needed:

 

bouquet garni

3

litres

water                

200

g

egg yolks

250

g

cream

As needed:

 

salt and pepper

As needed:

 

nutmeg

Preparation method

  • Put the meat in a pan of cold water together with the bouquet garni and salt and heat.
  • Use a skimmer to remove any froth that appears on the top of the stock.
  • Once the meat is done, turn off the heat and leave the stock to cool with the meat in it.
  • Remove the meat from the pan after a few hours and remove the skin from the veal tongue.
  • Cut the veal tongue into large pieces. Strain the stock.
  • Melt the butter in a pan and wait until it has finished bubbling.
  • Add the flour in one go.
  • Stir thoroughly with a rubber spatula until you have a smooth mixture.
  • Cook the roux for three minutes to cook the flour. It is done as soon as the roux starts to ‘sweat’.
  • Add the veal stock in three parts while continuing to stir to prevent lumps from forming.
  • Bring the ragout and cream to the boil and allow the mixture to continue cooking gently.
  • Remove the ragout from the heat and add the cream and egg yolks.
  • Add the meat and season to taste with salt, pepper, and nutmeg.

Serving suggestions

  • Variation tip: replace some of the stock with Madeira and add button mushrooms to the ragout.
  • In a composition with a preparation of puff pastry. 

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