Ox tongue au gratin

Ox tongue au gratin

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 fresh or salted ox tongue, cooked
3 onions, sliced
90g butter
1 tablespoon plain flour
125ml dry white wine
125ml beef stock
8-10 mushrooms, sliced
80g fresh breadcrumbs

Method

  1. Cut tongue into 1 cm thick slices and arrange the slices in a shallow ovenproof dish.
  2. Cook onions gently in half the butter until soft. Sprinkle in flour, blend thoroughly and stir in wine and stock. Simmer until thickened and spread over tongue.
  3. Heat remaining butter, add mushrooms and breadcrumbs and toss until coated with butter. Top dish with mixture and place in a preheated hot oven (200°C) for 15–25 minutes, or under a preheated grill, until top is crisp and golden.
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