Tongue Sandwich with Tarragon or Parsley Sauce
- 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
- Produce
- Arugula (1)
- Onions, medium (2)
- Tarragon or parsley, leaves (3 tablespoons)
- Seafood
- Anchovy, fillets (4)
- Meat
- Cow or veal tongue, about 1 1/2 pounds (1)
- Condiments
- Capers (2 tablespoons)
- Dijon mustard (1 tablespoon)
- Horseradish, prepared (1/4 cup)
- Red wine vinegar (3 1/2 tablespoons)
- Cooking & Baking
- Garlic cloves, medium (2)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1/4 cup)
- Vegetable or canola oil (2 tablespoons)
- Bread & Baked Goods
- Baguettes (2)
- Rustic bread (1 slice)
- Refrigerated
- Egg, yolk and, white (1)
Preparation
Read recipe preparation on seriouseats.com
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Published August 28, 2012 (4 months ago).
15 people saved this recipe.
