A delightfully simple yet delicious dish from Germany, Kalbszunge mit Pi
1 1/2en (kalbs-tsuhng-eh mitt pill-zehn) makes an excellent light luncheon or supper. Serve with puried potatoes and grilled tomatoes.
1½ oz. butter
8 oz. mushrooms, wiped clean and sliced
1 ½ tablespoons cornflour dissolved in
2 tablespoons water
12 fl. oz. beef stock
½ teaspoon caraway seeds
½ teaspoon salt
½ teaspoon black pepper
2 fl. oz. brandy
20 thin slices cooked calf’s tongue, trimmed
In a very large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the mushrooms to the pan and cook, stirring occasionally, for 3 to 4 minutes, or until they are lightly browned.
Remove the pan from the heat and, with a wooden spoon, stir in the cornflour mixture, mixing until it is blended.
Return the pan to the heat and pour in the stock, a little at a time, stirring until the mixture is smooth. Bring the stock to the boil, stirring constantly. Add the caraway seeds, salt, pepper and brandy and stir well to mix.
Add the tongue to the pan and stir to coat thoroughly. Reduce the heat to low and simmer the mixture, stirring occa- sionally, for 15 to 20 minutes, or until the tongue is heated through and the sauce is thick.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.