Smoked tongue in creole sauce

9 servings

Ingredients

Quantity Ingredient
1 Boiled smoked beef tongue
2 tablespoons Butter
¼ cup Chopped onion
1 Minced garlic clove
6 Chopped green olives, opt'l
1½ cup Stewed tomatoes
½ Chopped green bell pepper
1 Bay leaf
1 pinch Thyme
1 teaspoon Chopped fresh parsley
1 teaspoon Brown sugar
1 pinch Or more cayenne, to taste
1 tablespoon Dry sherry, optional
½ cup Sliced mushrooms
Fresh chopped parsley

Directions

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 ¾ 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 ½ hr. Garnish with fresh chopped parsley and serve. Submitted By JIM WELLER On 03-31-95

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