Tongue Sandwich with Tarragon or Parsley Sauce Recipe

Serves: 4 Save

Ingredients (16)

  • 1 cow or veal tongue, about 1 1/2 pounds
  • 2 medium onions, peel on
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable or canola oil
  • 1 slice rustic bread, crust removed, torn into small pieces (about 1/4 cup)
  • 3 1/2 tablespoons red wine vinegar
  • 2 tablespoons drained capers, finely chopped
  • 4 anchovy fillets, minced
  • 2 medium garlic cloves, minced or grated with a microplane grater (about 2 teaspoons)
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • 3 tablespoons minced tarragon or parsley leaves, or a mix
  • 1 boiled egg, yolk and white separated
  • 2 baguettes, or 8 slices of bread
  • 1/4 cup prepared horseradish
  • Arugula, watercress, or some kind of bitter green

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Directions

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