Tongue in sauce

Ingredients

Ingredients for 4 people: 1l. and a half of stock 1 calf's tongue 1 onion chopped in julienne pieces 2 carrots in rounds 2 cloves of garlic 1 small leek in rounds 1dl. of olive oil 1 glass of white wine pepper

Preparation

Brown the tongue in olive oil. Next, add the onion, garlic, carrots and leek and allow to cook over a low heat. Later, remove the tongue and add the wine. Allow to boil until it evaporates and add the pepper. Cover with the stock. Allow to simmer until the tongue is tender. When it is ready, cut up the tongue and cover with flour and egg. Fry and put the pieces on an absorbent surface to remove the excess fat. Meanwhile, pulp the sauce and put it through a sieve. Then put the fillets in it and correct the salt. Allow to stand for a few minutes before serving.