Beef Tongue with Raisins and Almonds

Boil the well cleaned tongue with root vegetables and spices in salted water until soft. Then remove, briefly rinse and peel. Cut into 1 cm thick slices and keep warm, reserving the broth. Melt butter in a saucepan and mix with flour to a light roux. Pour in some stock and red wine and boil down to a light creamy consistency. Season with vinegar, sugar, lemon zest and soaked raisins. Bind with gingerbread crumbs and stir in the almonds. Boil everything down again, adding a little cream, until the sauce is nice and creamy but not soggy. Season to taste with salt and pepper. Add slices of beef tongue and allow to stand for a short time. Serve on warmed plates. recommended side dishes: dumplings or larded ribbon noodles.

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