Beef Tongue Terrine with Capers

Beef tongue, Carrot, Onion, Capers, Celery, Parsley, Gelatin, Fresh thyme (thymus), Bay leaf, Clove, Table salt, Black pepper, Sunflower oil, Egg, Onion, Parsley, Mustard (without sugar), Egg yolk, Table salt, Black pepper

Whisk with a mixer: 30 min. Let it stand: 3 h. Mix: 10 min. Slice: 8 h.

For the terrine

Soak the beef tongue (1000 g) in cold water for 1 hour, then rinse it.

Peel the carrot (200 g), celery (80 g), and onion (150 g). Stud the onion with clove (0.4 g), and prepare the bay leaf (1 g), fresh thyme (3 g), and parsley (25 g).

Boil the tongue with carrot, celery, onion, bay leaf, thyme, table salt (to taste), and black pepper (to taste) for about 3 hours. Cool it in the broth.

Peel the tongue and slice it into pieces about 5 mm thick.

Finely chop the onion (50 g), parsley (20 g), and capers (100 g), then mix them.

Layer the tongue slices and caper mixture in a mold. Dissolve the gelatin (20 g) in 400 g hot strained broth, pour it over the terrine, and refrigerate for 7–8 hours.

For the sauce

Chop the eggs (100 g), onion (50 g), and parsley (20 g). Whisk the egg yolk (17 g) with sugar-free mustard (20 g), gradually add sunflower oil (140 g), then fold in the chopped ingredients, table salt (to taste), and black pepper (to taste).

Refrigerate the sauce until serving.

Dip the mold in warm water for 2–3 minutes, unmold the terrine, slice it, and serve with the sauce.