Tongue with Cherry Sauce makes a delightful dinner party dish, served with sauteed courgettes and Tomato Salad. If fresh cherries are not available, canned Morello cherries may be used instead.
1 tablespoon butter
12 slices cooked tongue
1 teaspoon prepared English mustard
1 pint 2 cups brown sauce
1 lb. fresh black cherries, halved and stoned juice of
4 fl. oz. Marsala
4 fl. oz. single cream
½ lb. Duchess Potato puree
1 egg yolk, lightly beaten with
1 tablespoon water
Preheat the oven to cool 300 F (Gas Mark 2, 150°C). Using half the butter, grease an oval ovenproof dish.
Spread the tongue slices with the mustard, then arrange them, overlapping, on the dish. Cut the remaining butter into pieces and sprinkle over the tongue.
To prepare the garnish, fill a large forcing bag, fitted with a 1-inch star-shaped nozzle, with the potato puree. Pipe swirls around the edges of the dish. Place the dish in the oven and cook the mixture for 10 minutes.
Meanwhile, in a medium-sized sauce-pan, bring the brown sauce, cherries, orange juice and Marsala to the boil over moderate heat, stirring constantly. Reduce the heat to low and simmer the sauce for 15 minutes or until the sauce has reduced slightly and the cherries are tender.
Remove the dish from the oven and brush the potato with the egg yolk mix-ture. Return the dish to the oven.
Add the cream to the sauce and simmer for a further 10 minutes. Remove the pan from the heat. Remove the dish from the oven.
Pour a little of the sauce over the tongue and pour the remainder into a warmed sauceboat. Serve the tongue immediately, with the sauce.