Yield > 1
Ingredients :
1 x Boiled ox tongue * see note
2 slc Bacon cut 1" long pieces
2 x Carrots sliced
2 med Onions sliced
1/3 cup Dry white wine
2 cup Consomme
Method :
• In Dutch oven or large, heavy saucepan, place bacon,
carrots, and onions. Cook over low flame for 5 minutes. Add
wine and 1/2 cup consomme. Bring to boil, and simmer for 20
minutes, or until liquid is reduced to 2 tablespoons. Add tongue
and remaining consomme. Bring to boil. Cover and simmer for
30 minutes. Remove tongue and cut into thin slices. Serve
sauce in sauceboat. Serve hot.
• Serve with noodles.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.
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