Tongue Fricassee with Long Grain Rice

Prepare tongue and cut into cubes. Sauté finely chopped onion in butter until soft. Add flour and sauté. Extinguish with tongue broth and fill up. Boil down until the sauce is creamy. Add seeded wine, spices, lemon slices and diced tongue and cook until heated through. Before serving, add egg yolk to the sauce.

Addition: long grain rice.

private note: I prefer to make the roux separately, since it sticks strongly to the bottom of the frying pan or pot together with the onion and burns more easily. In addition, you can better dose the thickening, because if you have too much sweat, you do not have to fill the whole thing.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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