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Print this Recipe    Lamb Tongue 02

Lenguas de Cordero Salteadas
(Basque Lambs tongues)

2 lb. fresh lamb tongues
1 thick slice lemon
1/4 onion
1 tsp. salt
2 eggs
1 Tbsp. olive oil

Put the tongues, lemon, onion, and salt in a kettle and cover with
cold water. Simmer for 2 to 2 1/2 hours or until tongues are
tender. Rinse the tongues in cold water and skin them. Slice
crosswise in 1/4 inch pieces. Beat the eggs well with a pinch of
salt. Dip the meat slices in flour and then the beaten eggs. Fry
quickly in hot olive oil, turning to brown both sides. Serves 4-6

Almost invariably, Mama' served a bowl of hot Salsa de Cordoniz
with Lenguas de Cordero. The tongues are excellent, too, served
with lemon wedges.

Salsa de Cordoniz

1 1/2 lb. fully ripened tomatoes
1 Tbsp. olive oil
1/2 medium onion
1 clove garlic
1/2 bell pepper
1/2 small can tomato sauce

Pour boiling water over the tomatoes to loosen their skins. Peel
and chop them. Heat the olive oil in a heavy pan. Peel and mince
the onion and garlic; seed and finely chop the peppers and simmer
them all slowly in olive oil until they are tender. Do not allow
them to brown. Stir in the tomatoes and the tomato sauce. Season
with a little salt. Cover the pan and simmer slowly for 20 to 30
minutes. If Salsa de Cordoniz is made early in the season before
tomatoes have achieved their full flavor, it may be necessary to
add a pinch of sugar. Serves 4-6


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3 of 6 people found the following review helpful:
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chill, August 5, 2005 - 04:17 PM
Reviewer: Neil Mehta from usa
good stuff

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