Tongue with white wine and mustard sauce

YOU
8 servings
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Beef

By Food24 November 03 2009
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Ingredients (5)

WHITE WINE AND MUSTARD SAUCE
125.00 ml wine — white
125.00 ml stock — chicken
10.00 ml wholegrain mustard
10.00 ml soup powder — white onion
1.00 tongue — pickled, sliced
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Method:

Heat the white wine and stock together in a saucepan and bring to the boil. Stir in the mustard and simmer gently.
Blend the onion soup powder with a little water to form a smooth paste and stir into the wine mixture.
Simmer until the sauce comes to the boil and thickens slightly. Season to taste with salt and pepper if necessary and serve with the sliced tongue.



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