Braised Veal Tongue

Boil the washed tongue in enough salted water for about 60 minutes. Let cool a bit, peel off the skin and keep the stock. Finely chop the onions and cut the carrots into thick slices. In a saucepan, sauté the onions in olive oil. Then put in the tongue and add the carrots. Pour in white wine and about 500 ml of tongue stock, add bay leaf and thyme and bring everything to a boil. In a mortar (or with a blender) pound the toasted white bread with garlic and 2 tablespoons of tongue stock and season with salt and pepper. Spread the paste on the tongue and let everything simmer covered for about 60 minutes on low heat. Lift out the tongue, carve and arrange on warmed plates. Puree the sauce (without bay leaf and thyme) and pour over the tongue slices.

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