Title: Smoked Tongue in Creole Sauce
Categories: Meat Beef Regional
Yield: 9 Servings
| 1 | | Boiled smoked beef tongue |
| 2 | tb | Butter |
| 1/4 | c | Chopped onion |
| 1 | | Minced garlic clove |
| 6 | | Chopped green olives, opt'l |
| 1 1/2 | c | Stewed tomatoes |
| 1/2 | | Chopped green bell pepper |
| 1 | | Bay leaf |
| 1 | pn | Thyme |
| 1 | ts | Chopped fresh parsley |
| 1 | ts | Brown sugar |
| 1 | pn | Or more cayenne, to taste |
| 1 | tb | Dry sherry, optional |
| 1/2 | c | Sliced mushrooms |
| | | Fresh chopped parsley |
Prepare the tongue as for fresh boiled tongue with the same seasonings and
do include the chile pepper. In the meantime, melt the butter and cook the
onion, garlic, olives and bell pepper until fragrant. Add the tomatoes and
other ingredients and simmer gently 3/4 hr. Remove from heat when thickened
and set aside. When the tongue is done, slice it and place in a casserole
dish. Smother the tongue slices with the sauce and bake 1/2 hr. Garnish
with fresh chopped parsley and serve.