TONGUE AND MUSHROOM SUPPER
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Melt the butter in a saucepan and lightly fry the parsley, onion and mushrooms for 3 minutes, then stir in the gherkin.
- Grease a flan dish and put the tongue in the base.
- Cover with the onion and mushroom mixture, then season to taste.
- Blend the flour with the eggs and beat in the milk and cream. Pour into the dish.
- Bake at 190°C (375°F) mark 5 for 40 minutes.
- Serve hot or cold with mashed potatoes and sliced beetroot.
INGREDIENTS
- 10 grams butter
- 15 ml chopped fresh parsley
- ½ small onion, skinned and chopped
- 50 grams mushrooms, sliced
- 10 ml chopped gherkins
- 50 grams sliced tongue, quartered
- Salt and pepper
- 10 ml plain flour
- 1 egg, beaten
- 100 ml fresh milk
- 50ml fresh single cream
18 comments for “Tongue and Mushroom Supper”
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