Tongue in Wine Sauce

(Honorable Mention)

2 large calves tongues, cooked and sliced

2 T butter

1 large onion, minced

2 T flour

1 egg yolk, well beaten

Pinch of mace

Dash of white pepper

1/3 c sauterne

2 T capers

1 1/2 c tongue stock

Melt butter in saucepan. Saute onion and add flour, stock, mace, pepper, egg yolk and cayenne. Let simmer until thickened. Lay tongue slices in this mixture and simmer over a very slow fire for 15 minutes.

Do not let tongue slices get too soft. Pour sauces through a sieve and lay tongue in sauce on heated platter. Add capers just before serving