Tongue Casserole

Ingredients

1 large cow tongue or 2 calf tongues
A bunch of aromatic leafy vegetables including, mint, tarragon, and parsley
2 to 3 cloves of garlic
2 cups Tomato sauce
500 g mushrooms
2 cups Potato and lentils puree
Salt and pepper for seasoning
2 medium onions
100 g butter

Directions

Tongue Casserole is a yummy dish but it takes quite long time to get ready. First, clean the tongue carefully. Put it in a pot and pour enough water to cover the the tongue completely. Set over the stove and bring to a boil. In the meantime, remove the bubbly foam on the top, once or twice.
Put chopped vegetables, garlic cloves, and 1 or 2 sliced onions inside the pot as well. Cover it and wait till cooked over the low heat. Once it is well-done, it should contain 1/2 glass of water.
Close to the end of the cooking, sprinkle salt and allow to simmer. Remove the tongue from the pot and peel the skin while still hot. Allow it cool and then cut in slices with a keen knife.
Wash the mushrooms and chop up. Then sauté in a little butter till the water from mushrooms is gone. Put the mushrooms in a bowl of tomato sauce and add the tongue gravy. Put over the heat and allow to simmer and gets thickened.
Put the tongue slices in a platter and arrange a layer of parsley leaves round the dish. Applying a baking funnel put the potato and lentils purees on both sides of the dish. Pour the mushroom sauce over and garnish round the platter with a couple of whole mushrooms. Bon Appetit!