Recipe: Veal Tongue Escalopes with Chanterelles

Name: Escalopines de langue de veau aux chanterelles
Prep time: 45 min
Cook time: 90 min
Total time: 435 min
Yield: 6 portions
Ingredients: 1 belle langue de veau bien parée; 300 g de chanterelles grises la base des pieds retirée (attention aux petites aiguilles de pins) en gardez quelques unes que l'on poêlera pour la présentation.; Pour le court bouillon; 1 carotte épluchée coupée; 1 oignon coupé en 2; un peu de vert de poireau; 1 branche de thym; 2 feuilles de laurier; gros sel et poivre écrasé; 30 cl de crème liquide (30%); 2 échalotes ciselées; 1 verre de Pineau des Charentes blanc*; 200 g de pâtes type \\"Torti\\"; sel poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 4.3/5 (14 reviews) Meat

Prep 45 min

Cook 90 min

Rest 5h

Total 7h15

Servings 6 serv.

Ingredients for 6 servings

1 beautiful trimmed veal tongue
300 g of grey chanterelles with the base of the stems removed (watch out for small pine needles) keeping a few that you will pan-fry for presentation.
For the court-bouillon
1 peeled carrot, cut
1 onion cut in half
a little leek green
1 sprig of thyme
2 bay leaves
coarse salt and crushed pepper
30 cl of liquid cream (30%)
2 shallots, minced
1 glass of white Pineau des Charentes*
200 g of pasta type "Torti"
salt and freshly ground pepper.

Step-by-step directions

1 In a large pot pour 4 liters of water and the court-bouillon vegetables, salt with coarse salt (lightly) and add your pepper.

2 Plunge your tongue, allow 1 hour after gentle boiling, skimming from time to time. After 35 minutes remove it and take off the skin (which will come off on its own)

3 Meanwhile, in a large saucepan sweat your chanterelles with the shallots and cream, salt, pepper and cook covered for 10 minutes, add a small ladle of the tongue cooking liquid strained and turn off the heat, then keep covered.

4 Test your tongue (a needle should pass through) then place it on a plate with a little cooking liquid on top.

5 Strain your juice into the same saucepan, bring to a boil then add
the pasta for a cooking time of 12 minutes.
Drain it and season with a little of your chanterelle sauce.
Plating
Slice the tongue thinly, arrange on your hot plates, coat your pasta with your sauce on the other side and a few pan-fried chanterelles on top.
*If children no Pineau of course

Chanterelles Escalope de veau Langue de veau