SMOKED, CURED OX-TONGUE - from my collection

· Serves 3-4 ·


· 300 grams mushroom

· 120 grams smoked, cooked cured
ox-tongue (or smoked ham)

· 3 Tbsp butter

· 2 Tbsp flour

· 1/2 litres meat-soup

· 3 decilitres cream

· salt to taste

· white pepper to taste

1. Clean the mushroom. Grate it using a shredder.

2. Fry the mushroom in the butter for about 5 minutes on medium heat. Sprinkle with salt, and pepper. Fry on high heat stirring constantly, to evaporate water. If it is fried to its fat, sprinkle with 2 Tbsp flour, fry for a minute, then add the meat-soup.

3. Simmer 15 minutes, or until soften. Remove soup from heat & let stand for a few minutes. Rub the hot soup through a sieve, then add cream, stirring continuously.

4. Cut the smoked, cured and cooked ox-tongue into thin strips (or substitute tongue for home-made smoked ham).

Serve the soup with some shredded meat on it and add some more extra cream stripe across the soup plate for decoration.

(Proven family recipe)

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