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WILDSTONG MET MOSTERDSOUS

  • Gert Peens
  • Aug 3, 2015
  • 1 min read

1,5kg wildstonge

4 naeltjies

10 peperkorrels

30ml bruinsuiker

15ml sout

Bedek die tonge met kookwater, voeg die geurmiddels by en prut tot sag, ± 3 ure. Dompel dadelik in koue water. Trek die velletjies af. Laat koud word en sny in skywe.

MOSTERDSOUS:

30ml olie

25ml meelblom

30ml aangemaakte mosterd

62ml geel of bruinsuiker

½ teelepel sout

250ml hoenderaftreksel

30ml wynasyn

250ml mayonnaise

broodkrummels gemaak van vars brood

Voeg die meel by die olie en kook tot pofferig in 'n klein swaarboomkastrol. Voeg die mosterd, suiker en sout, en die aftreksel by. Roer aanhoudend tot 'n gladde sous gevorm word. Verwyder van die hitte en laat effens afkoel. Voeg wynasyn en mayonnaise by die sous. Proe en geur. Pak die tong en sous in lae in 'n vuurvaste bak. Eindig met sous. Sprinkel die krummels oor. Bak 20-30 minute lank by 180C en sit voor.

 
 
 

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