From the Kitchens of Pancho Villa by Karina Ann Betlem

Author:Karina Ann Betlem [Betlem, Ann Karina]
Language: eng
Format: epub
ISBN: 978-0-7414-7953-2
Publisher: Infinity Publishing
Published: 2012-08-15T00:00:00+00:00

Ingredients

1 veal tongue; if unavailable, a small cow’s tongue works well

2 hard boiled eggs

1 head lettuce

mustard and mayonnaise, equal amounts

Boil the tongue in salt water until tender, about 2 hours. Peel the skin off, and chill the meat in the refrigerator. When it is cold, place it on lettuce leaves, garnished with slices of hard-boiled eggs. Cover the tongue with a mixture of ½ mustard and ½ mayonnaise, and slice it, thin or thick (your choice).

Serve on rolls.

Spaghetti Bolognese

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