Ox Tongue With Spinach And White Sauce Recipe

Put in an earthenware pot three shallots, finely minced; take a bit of
garlic, cut it close and rub it round the side of the pot; put in as well
a lump of butter, pepper and salt, and some rather fat gravy. Divide the
loin and put six chops in to simmer for three quarters of an hour on a
moderate fire, covering the pot with the lid. Before you serve it, stir
in a little lemon juice and stir up the sauce. To be served with
Cauliflower à la Aerschot as follows: Cut your cauliflower into medium
pieces, seeing that it is very clean, while you have some salted water
boiling up. Put in the pieces, boil till tender, then drain them on
a sieve. Put leaves and trimming of the vegetable into the pot to simmer
and serve as basis for a vegetable soup. Make a good white sauce, adding
the yolk of an egg, and flavoring it with nutmeg. Put the vegetable on a
dish and pour over the sauce, letting it stand for a few moments by the
fire before it is eaten.
[_Madame Herman Noppen._]

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