Corned-beef tongue with cream boiled leeks

Ingredients for Corned-beef tongue with cream boiled leeks

Instructions for Corned-beef tongue with cream boiled leeks

To prepare the Corned-beef tongue with cream boiled leeks recipe, please follow these instructions:

Tongue out in ample fresh water and brought to the boil. The Pan lightly, and that tasted on the water, tastes it not as salt can add salt, but it is usually not necessary. Boil 1 ½-2 hours.

When the tongue is cooled slightly by then removed the outer skin (tongue skinned).

Cream boiled leeks: Pores are cleaned, cut into coarse pieces and cooked, about 8 minutes.

Melt the butter in a small saucepan, stir flour into a afbagning, add the cream and whip the while vigorously over low heat. Boil the sauce through 5 minutes on low heat.

Came the cooked leeks in and season with salt and pepper.

Server tongue sliced boiled leeks with cream and white potatoes.