How to make
The veal tongues are washed well. They are boiled well. A pressure cooker can also be used for faster cooking.
Peel the potatoes and wash them. They are placed to boil and they must be left slightly harder, because they will continue to cook.
The breading for the tongues is prepared. Crack the eggs into a large bowl. They are beaten. Pour the beer.
Add the flour, while stirring at all times. The quantities are not strict, more beer or flour is added to obtain a thicker than a pancake mixture. Add salt.
Heat oil in a saucepan. The tongues are cut in 2 lengthwise. Dip each piece in the beer breading and fry them.
They are placed on kitchen paper to remove the fat.
Strain the potatoes and cut them into cubes for the potato salad. Peel the garlic. Three of the cloves are cut into slices. The dill is washed and finely chopped.
Put oil in a large pan to heat up. Add the potatoes. Fry, until they aquire a golden brown color. Add garlic, dill and salt. The dose is large, so it is good to prepare it in several portions. The sauteed potatoes are ready.
Put the yogurt and mayonnaise in a bowl. Beat them. The remaining 2 cloves of garlic are pressed and added. Add salt and stir.
A portion of veal tongue with beer breading, sauteed potatoes and garlic sauce is assembled and it lacks only a glass of red wine.
