Summary

Ingredients

• 1 tongue (s) from the calf
• 3 liters water
• 2 bay leaves
• 1 large onion (s)
• 1 small carrot
• 1 tablespoon peppercorns
• 2 tablespoon vinegar
• salt and pepper
• 50 g butter
• 2 tablespoon flour
• 100 ml white wine
• some lemon juice
• Horseradish (cream horseradish)
• 100 ml cream
• possibly whipped cream or spray cream

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Instructions

1. Put on a saucepan with the water. Peel the onion, cut in half and bring to the boil in the water with the bay leaves, salt, carrot and peppercorns. Then add the vinegar.
2. Wash the veal tongue and put it in the boiling water with the skin on. Cook for about 3 hours, until the meat is nice and soft. Remove the tongue and immediately peel off the skin. Put the meat aside and drain the stock through a sieve. Return the sieved brew to the pot and keep it warm.
3. In another saucepan, make a roux out of butter and flour and deglaze with the white wine. Then, depending on the desired consistency, pour in the broth until the sauce is creamy. Then season with lemon juice, horseradish and cream. If necessary, season with salt and pepper.
4. Stir the sauce until creamy. It becomes particularly fluffy if you stir in a little whipped cream or spray cream just before serving. Boiled potatoes and lettuce go well with it.