| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Beef, Vegetables, From cook4u, Meats |
6 |
Servings |
INGREDIENTS
| 5 |
tb |
Butter |
| 1 |
c |
Onion, chopped fine |
| 1 |
tb |
Garlic, minced |
| 1/4 |
lb |
Cooked ham,cut into very |
|
|
Small cubes(about 1/4 cup) |
| 1 |
lb |
Lentils |
| 3/4 |
c |
Canned tomatoes |
| 1/4 |
c |
Tomato paste |
| 5 |
c |
Water |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Thyme |
| 4 |
|
Sprigs of parsley |
| 2 1/4 |
lb |
Fully cooked tongue |
|
|
In one piece |
INSTRUCTIONS
1. Heat 2 tbsp of butter in a large saucepan or small kettle and add the
onions and garlic. Cook, stirring, until wilted. Add the ham and lentils
and stir briefly. 2. Add the tomatoes with tomato paste, water, bay leaf,
thyme and parsley. Add the tongue. 3. Bring to a boil. Cover the pan and
let simmer 35 min. oe until the lentils are tender. 4. Remove the tongue.
Stir the remaining butter into the lentil mixture. Discard the bay leaf. 5.
Slice the tongue and serve with the lentils.
This dish: Langue de boeuf aux lentilles
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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