Added by Stella Heath | Wed 28 Jan 2009 @ 12:03
! veal tongue or 2 pigs' tongues
for the stock:
1 sprig rosemary
1 bay leaf
a pinch cumin seeds
12 black peppercorns
for the sauce:
1 small onion
1/2 yellow pepper
1 flat tbsp• flour
1 tbsp• mint sauce
Place the stock ingredients in the base of the pressure cooker and lay the tongue on top. Cover the veg with water to about an inch over, bring up to pressure and cook for 40-45 mins.
When the pressure reduces to normal, remove the tongue and peel the skin off as soon as you can stand the heat. The hotter it is, the easier to peel. Leave to cool and carve crossways into 5mm. slices Strain the stock and reserve.
Sweat the chopped onion and pepper in a little olive oil. Add the flour, brown and add enough stock for a velouté to cover the tongue slices. Stir in the mint sauce, add the slices to the pan and cook for a min. or two to heat through and blend flavours