1 whole ox tongue
225 gms. Butter
12 pcs. Green olives
24 pcs. Whole mushrooms
½ tsp. salt
1/8 tsp. black pepper, ground
2 tsps. Cream
3 tbsps. White or red wine (sweet vermouth)
1 tbsp. roux
1 tbsp. garlic
¼ cup vinegar
tongue stock or beef broth
Prepare fully trimmed ox tongue.
Poach it in pressure cooker until outer skin of tongue does not stick to the flesh.
Remove from pressure cooker and peel of the skin.
When fully dressed, dredge in flour and set aside.
Heat oil in frying pan and put in tongue. Fry until golden brown.
Turn off heat and remove ox tongue, add broth and boil until tender. Add salt, pepper and vinegar. Set aside drippings for sauce.
To prepare the sauce: Add mushrooms, olives, cream, butter and drippings. Thicken with roux over moderate heat. Add wine, simmer for a few minutes.
To serve: Slice ox tongue thinly. Arrange in a platter, pour sauce and garnish with olives.