Alsatian language by Escoffier (for Zigmund & Shtain MC-DS42IH)

Alsatian language by Escoffier (for Zigmund & Shtain MC-DS42IH)

Category: Meat dishes

Kitchen: french

Ingredients
Pork tongue	2 pcs.
Leek leaves	2 pcs.
Carrot	1 PC.
Onion	3 heads
Celery	1/3 stem
Water	1 l.
Potato starch	1 tsp
Water	50 ml.
Vegetable oil	4 tbsp. l.
Cabbage	1/2 head of cabbage
Salt	taste
Greens	to serve

Cooking method

• 1. Thaw the tongues (if frozen) and rinse with clean water. Place in a multicooker bowl.
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• 2. Wash the leeks from the sand and cut into pieces of 8-10 cm. Peel the carrots and cut into slices. Peel one head of onion and cut it in half. Rinse the celery stalk from the sand. Put all prepared vegetables to the tongues in the multicooker bowl and cover with cold water.
• Turn on the "Soup / Stew" mode, increase the cooking time to 2 hours using the "Timer" and "Clock" buttons, turn on this mode.
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• 3. After the ready signal, turn off the "Heating" button "Cancel" and remove the tongues on the plates to cool. Remove the vegetables from the broth - we will no longer need them, because we have already given all their aroma and taste to the broth. Strain the broth. We don't need all of it, but only 2 bowls of broth per serving. The rest of the broth can be poured into a clean container and stored in the refrigerator or freezer for later use. Pour the broth from which we will prepare the sauce into a slow cooker. Add salt to taste. Turn on the "Fry" mode and preheat. In 50 ml. Dissolve the starch with cold water. Pour it quickly into the hot broth and boil. This will take you 3-4 minutes.
• Turn off the "Fry" mode and pour the broth into the gravy boat.
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• 4. Pour vegetable oil into the bottom of the multicooker. Chop the remaining 2 onions finely. Turn on the "Fry" mode and cook the onions for 5 minutes. While the onion is fried, cut the cabbage. Add it to the onion and fry for the remaining 10 minutes, stirring occasionally.
• Season the cabbage with salt, stir and cover. Turn on the "Soup / sauté" mode for 20 minutes.
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• 5. Peel the cooled tongues and cut into portions.
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• Disconnect the cabbage from the "Heating" and serve, sprinkle with finely chopped herbs with sauce and stewed cabbage.
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The dish is designed for

8 servings

Time for preparing:

2h 35m

Note

This recipe is an attempt to combine Haute French cuisine by Auguste Escoffier and modern technology.

The composition of the sauce can be complicated by adding tomato paste or herbs and spices to taste.

[lada-matushka]

lada-matushkawhat an interesting recipe! Dragged away to bookmarks

And I liked the option of making my favorite delicacy! Thank you! Take note!

[prona]

prona, Tumanchik,
Natalia, Irina, bon appetit!