Veal tongue meatballs in Madeira sauce
Ingredients
4 persons
Broth and veal tongue
- 0.5 piece of veal tongue
- 0.5 UI, halved
- 0.5 carrot, coarsely chopped
- 0.5 leek, roughly chopped
- 1 stalk of celery, in coarse pieces
- 1 bay leaf
- 2 sprigs of thyme
- 3 peppercorns
- 0.5 clove
- 1 liter of water
- 0.5 pinch of salt
Meatballs
- 1 kg ground pork
- 150 grams of cooked veal tongue, finely diced
- 1 hey
- 50 grams of breadcrumbs
- 1 shallot, finely chopped
- 1 tablespoon mustard
- salt and pepper
- nutmeg
- butter
Madeira sauce
- 2 shallots, finely chopped
- 30 grams of butter
- 1 tablespoon ELVEA tomato paste
- 30 grams of flour
- 250 milliliters of sole stock
- 75 milliliters of Madeira wine
- 250 grams mushrooms, sliced
On the side
- 1 kg waxy potato
- 1 bunch of watercress
- 0.5 lemon, the juice
- 100 grams of mini gherkins
- beef tallow for frying
- olive oil
- salt and pepper
- Mayonnaise
Preparation
-
1
Rinse the veal tongue and place it in cold water with the onion, carrot, leek, celery, bay leaf, thyme, peppercorns, cloves, and salt. Bring to a boil and let simmer gently for 2.5 to 3 hours. Skim off the foam regularly.
-
2
Take the tongue out of the broth, peel it and cut 300 g into fine dice for the meatballs. Strain the broth and set 500 ml aside for the sauce.
-
3
Mix the minced pork with the diced veal tongue, eggs, breadcrumbs, shallots, and mustard. Season with pepper, salt, and nutmeg. Form balls and poach them in the broth. Also briefly poach the mushrooms in the broth and set aside.
-
4
Sauté the shallots in the butter until translucent. Add the ELVEA tomato paste and briefly sauté together. Add the flour and gradually pour in the hot sole broth. Let it thicken and then add the Madeira wine and mushrooms.
-
5
Fry the poached meatballs until golden brown in a pat of butter and add them to the Madeira sauce.
-
6
Peel the potatoes and cut them into fries. First, fry them at 150 °C until they are cooked through but still pale. Let them cool completely and then fry them a second time at 180 °C until they are golden brown and crispy.
-
7
Blend the watercress with the lemon juice, a splash of olive oil, pepper, and salt.
-
8
Divide the veal tongue meatballs with Madeira sauce onto the plates and serve with the fries, watercress, mini gherkins, and mayonnaise.
Buon appetito!
