INGREDIENTS
- – Tongue 1 unit.
- – Vegetable broth.
- – Salt and pepper.
- French dressing:
- – Alcohol or purple vinegar 1 cup.
- – Frequent oil 2 cups.
- – Inexperienced and purple bell pepper in brunoise.
- – Brunoise onion.
- – Chopped parsley.
- – Chopped garlic.
- – Chives.
- -Zest of 1 lemon.
- Garrison:
- – Potatoes cubes 3 x 3 boiled with out pores and skin.
- – Inexperienced seedless grapes in halves.
- – Contemporary dill.
- – Yogurt pure 1 pote.
- – Cream cheese 3 tbsp.
- – Alcohol vinegar 1 tbsp.
- – Dijon mustard.
- – Olive oil.
- – Salt and pepper.
To resolve the menu for these holidays: Recipe for LENGUA A LA VINAIGRETTE with a garnish of potatoes, grapes, dill and yogurt
PROCEDURE:
1. Make a broth (leek, onion, carrot, celery, garlic, bay leaf, black pepper) the place the tongue might be cooked, when the broth involves a boil, add a handful of coarse salt and the tongue, cook dinner for 50 minutes.
2. After that point, let the tongue cool and fillet it.
3. For the garnish, combine the whole lot in a bowl and serve.
