Mastering the Art of Tongue Cooking and Serving.

This article provides a recipe and technique for cooking and serving tongue as an elegant appetizer. The tongue is cooked in a deep pan with water for 3-3.5 hours, then peeled and cubed. The cubed tongue is then sautéed with onion, chicken soup, and potato starch to make a sauce, which is served over mashed potatoes or celery root. Zucchini strips can be added for decoration. One tongue can serve 12-14 appetizers.