Stuffed Tongue
Description
The appetizer is quick and easy to prepare. Stuffed tongue can make a wonderful holiday appetizer. Preparation: Place the tongue in a pot, cover with cold water, and simmer over low heat for 2–4 hours. Shortly before the end of cooking, add salt, a parsley root, onion, and a bay leaf. When the tongue is done, rinse it with cold water and immediately remove the skin. Cut the tongue lengthwise and remove some of the flesh with a sharp knife, being careful not to damage the walls. Pass the flesh through a meat grinder together with the fat and white bread soaked in milk. Mix the resulting filling with eggs and finely chopped parsley. Season with salt and pepper. Fill the cavity of the tongue with the filling and tie the tongue with string. Place the tongue in a skillet, brush with oil, and bake in the oven for 30 minutes, basting occasionally with the broth in which it was cooked. To make the sauce, brown the flour in butter. Add the broth and sour cream, stir, and heat through. Pour the sauce over the tongue and bring to a boil. Remove the string from the tongue and slice. Arrange the tongue on a platter, shaping it to look like a whole tongue, and serve hot with the sour cream sauce. It may also be served warm or chilled.