Preparation
Soak the veal tongues in cold water.
Cook them in a large pot of cold water along with the leeks and the clove-studded onion. Season with salt and pepper and simmer for 2 to 3 hours.
When tender, peel the tongues and serve with a vinaigrette, a spicy sauce, or according to your taste.
Tips !
- Pre-cooked beef tongue, cut into small cubes, can also be added to a vol-au-vent filling.
Recipe from the book: “Cuisine & Traditions in the Canton of Fribourg”, Editions La Sarine.
For 4 people
Preparation : 180 min
Cooking : 10 to 15 min
Ingredients and products
- 2 veal tongues
- 2 liters of water
- 3 glasses of white wine
- 2 leeks
- 1 onion studded with cloves
- salt and pepper
