FRIJE

Instructions

• 1.   Soak the tongue overnight in a pot filled with water to remove excess salt.
• 2.   In a pressure cooker, place the tongue, cover with water, and add half of the vinegar. Boil for 15 minutes. Drain.
• 3.   Meanwhile, bring water to a boil. Return the tongue to the pot, pour in the boiling water, the remaining vinegar, 1 onion studded with 3 cloves, 2 bouillon cubes, thyme, bay leaf, salt, and pepper. Cook for 1 hour and 30 minutes from the boiling point.
  Remove the tongue from the pot and peel off the skin, keeping the broth.
• 4.   Sauce: melt the butter in a large saucepan, add minced onion, melt, then add the flour.
• 5.   Gradually add about 1 liter of the cooking broth, 1 teaspoon of Patrelle flavoring to color the sauce. Taste the sauce.
• 6.   Add salt and pepper if needed, and the sliced pickles.
• 7.   In a serving dish, place the sliced tongue and pour the sauce over it.
• 8.   Enjoy your meal.

Nutritional information *