Boiled tongue with sauce "Bechamel"

1 beef tongue

1 carrots

1 onions

1 Bay leaf

1 glass classic sauce "Bechamel"

4 tbsp. chopped walnuts

salt

Pour the language of hot water, bring to a boil, remove the foam, reduce the heat and cook for 2 hours.

30 minutes before end of cooking add the baked roots, after 15 minutes, add salt, and after another 5 minutes add the Bay leaf.

The willingness of the language, you can define through it with a knife: if you stand out clear juice, then he is ready.

Then dip your tongue in cold water and immediately remove the skin. Next, cut the tongue on 2 slices per serving and warmed it in the broth.

Before serving, pour the language of the sauce and sprinkle with nuts. For garnish suitable mashed beans with onions and bacon.

Prepare the sauce "Bechamel".

You will need:

3 cups milk

1 onions

4 tbsp butter

2 tbsp wheat flour

Bay leaf

salt

Finely chop the onion, pour milk, add Bay leaf and bring mixture to a boil. Let it stand 15 minutes, then it needs to drain.

Melt butter and add flour, stirring constantly, cook until Golden brown. Slowly pour the butter with the flour into the milk mixture, bring to a boil and heat on low heat for 15 minutes.