Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    boiled ox tongue -- * see note
   2      slices        bacon -- cut 1" long pieces
   2                    carrots -- sliced
   2      medium        onions -- sliced
     1/3  cup           dry white wine
   2      cups          consommé

Preparation:

* Note: The recipe for "Basic Boiled Ox Tongue" is included in this database. In Dutch oven or large, heavy saucepan, place bacon, carrots, and onions. Cook over low flame for 5 minutes. Add wine and 1/2 cup consommé. Bring to boil, and simmer for 20 minutes, or until liquid is reduced to 2 tablespoons. Add tongue and remaining consommé. Bring to boil. Cover and simmer for 30 minutes. Remove tongue and cut into thin slices. Serve sauce in sauceboat. Serve hot. Serve with noodles. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin