Veal Tongue with Mushroom Sauce

Wash veal tongue thoroughly under cold running water. Drain. Bring water with salt to a boil. Add wine, bay leaf spice and peppercorns. Clean, rinse and coarsely chop greens and add to saucepan. Make tongue 75 min.

For sauce, remove peel from onions and finely dice. Heat light butter in a saucepan. Add onions and sauté for five minutes until light brown. Drain mushrooms in a sieve (collect mushroom water). Cut into slices and add to the onions.

Mix the flour with the mushroom water. Add to the saucepan and stir well. Pour in white wine. Season with salt and sugar. Peel, quarter, seed and finely dice the tomatoes. Mix into the sauce. Rinse dill. Dab dry and finely chop into the sauce form.

Remove tongue from cooking pot. Drain. While still warm, peel and cut diagonally into 1/2-inch-thick slices.

Arrange on a heated platter. Pour the sauce over it and bring to the table.

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