The Art of Dutch Cooking/C. Countess Van Limburg Stirum 2001

Lamb Tongues in Madeira Sauce (Lamstongetjes in Madeira saus)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 lamb tongues (1 per person) 1 bay leaf small piece of mace
sprigs of parsley and celery 1 teaspoon salt 4 tablespoons butter
1/2 clove garlic, minced 4 tablespoons flour 2 tablespoons Madeira



1 Cover the tongues with water. Add the spices and salt. Bring to a boil and simmer for 1/2 hour. Take the tongues out of the stock and trim the necks if necessary. Drain and cut into slices. Saute these in the butter with the garlic. Add the flour and stir in 2 cups of the stock to make a smooth sauce. Add the Madeira. Sieve the sauce over the tongue.
2 Serve with boiled rice.

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