Home › The World's Kitchen › Lamb Tongues, Bergere

Lamb Tongues, Bergere

Have in a saucepan one quart boiling water with one teaspoon salt. Plunge in twelve fine, fat, fresh lamb's tongues and boil for ten minutes. Drain on a sieve, remove the skins, trim nicely, split in two and keep on a plate. Remove the stalks from two quarts very fresh sorrel, wash in three changes of fresh water, lift up with the hands and carefully press out the water. Heat two tablespoons melted butter in a saucepan, add the drained sorrel, cover the pan and let cook for ten minutes, occasionally mixing with a fork meanwhile. Press through a wire sieve and replace in the pan. Season with half teaspoon salt, a teaspoon sugar and a saltspoon white pepper, adding half ounce good butter; gently heat for five minutes, lightly mixing meanwhile; shift to the corner of the range and keep hot.

Heat a tablespoon melted lard in a frying pan; add the tongues, season with half teaspoon salt and briskly fry for five minutes on each side. Dress the sorrel in the centre of a hot dish, arrange the tongues on top, pour a hot piquante sauce, over all and serve.