Ingredients:
1 boiled and peeled beef tongue
2 tbsp minced garlic and parsley
2 tbsp oil
20 g of butter
2 onions
Carrots 2
1 glass of white wine
1 sprig of parsley
Laurel
Celery
Broth
Sal Island
Pepper
Flour to coat
Preparation:
Coat the cooked tongue with garlic, parsley and flour. Sauté it in the butter and oil until golden brown. Add the wine, sliced onions and carrots, the sprig, and 1 tablespoon of the stock. Cook slowly for 40 minutes. Cut the tongue into slices, blend and sift the sauce and cover the tongue with it.