INGREDIENTS:
- delicacy - 1 veal tongue
- onion - 1 chapter
- carrots - 2 number
- celery - 1/2 head
- parsley - several stalks
- eggs - 2 - 3 pieces, for breading
- crackers - crushed for breading or breadcrumbs
- salt
- fat - for breading ( beef tallow )
- apples - 1 small
- wine - 1 tsp
- sugar - 1/2 tsp.
- lemon juice - 1 tbsp. or vinegar
- flour - 1 tbsp.
METHOD OF PREPARATION:
Clean and wash the veal tongue and put it to boil together with the coarsely chopped vegetables. Peel the veal tongue and cut it into pieces slices.
Warm up fat, beat the eggs and crumble the breadcrumbs. Dip each piece of tongue in eggs and breadcrumbs and fry until golden.
Serve with a sauce made from the grated apple, sugar, wine, lemon juice or vinegar, seasoned with a little salt and thickened with 1 tbsp. flour dissolved in a little water.
