Smoked tongue in creole sauce
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Boiled smoked beef tongue | |
| 2 | tablespoons | Butter |
| ¼ | cup | Chopped onion |
| 1 | Minced garlic clove | |
| 6 | Chopped green olives, opt'l | |
| 1½ | cup | Stewed tomatoes |
| ½ | Chopped green bell pepper | |
| 1 | Bay leaf | |
| 1 | pinch | Thyme |
| 1 | teaspoon | Chopped fresh parsley |
| 1 | teaspoon | Brown sugar |
| 1 | pinch | Or more cayenne, to taste |
| 1 | tablespoon | Dry sherry, optional |
| ½ | cup | Sliced mushrooms |
| Fresh chopped parsley | ||
Directions
Prepare the tongue as for fresh boiled tongue with the same seasonings and do include the chile pepper. In the meantime, melt the butter and cook the onion, garlic, olives and bell pepper until fragrant. Add the tomatoes and other ingredients and simmer gently ¾ hr. Remove from heat when thickened and set aside. When the tongue is done, slice it and place in a casserole dish. Smother the tongue slices with the sauce and bake ½ hr. Garnish with fresh chopped parsley and serve. Submitted By JIM WELLER On 03-31-95