12 to 18 tiny pearl onions, peeled
2 large carrots, sliced
1 beef tongue, cooked, peeled, trimmed
4 tablespoons butter
2 tablespoons flour
1 cup white wine
1/2 cup beef tongue stock (from basic recipe)
Salt, pepper
Cook the onions and sliced carrots in a small amount of water until just half done; drain and set aside. Brown the trimmed tongue in butter in a large skillet, turning often so that all sides are evenly browned. Remove to a casserole and set aside. Add the flour to the pan and stir to loosen any pan drippings; brown flour, stirring constantly. Add the wine and stock; season to taste with salt and pepper and bring to a boil. Arrange the carrots and onions around tongue in the casserole and pour the sauce over all. Bake in a 350 degree oven for 30 minutes, or until the tongue is very tender. Baste occasionally with the sauce in the casserole to give both the tongue and the vegetables a nice even glaze. To serve, slice the tongue and arrange on a warm platter, surrounded by the carrots and onions. Thicken the sauce (if necessary) with arrowroot dissolved in water, correct the seasoning. Pour some of the sauce over the tongue and vegetables. Serve the remaining sauce on the side, Serve with mashed potatoes or parsley buttered noodles.