For 4 people
For 4 people
Draw the beef tongue in cold water for 6 hours.
Put the meat in a pot of boiling water with the bouquet garni of thyme and the bay leaf, the carrot cut in half and the onion planted with cloves.
Peel the tongue under cold water and cut it into slices.
Prepare the sauce by making a blond red. Melt butter in a saucepan then add the flour and stir well. Mix with a little broth and a glass of Madeira. Add salt and pepper.
Let thicken and cook for 25 minutes. Readjust with a little beef broth. Add the Paris mushrooms previously returned to the pan and then cook your beef tongue in Madeira sauce over low heat for 5 minutes.
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