Beef Tongue au Gratin - Untested

From Monet's Kitchen by Claire Joyes, pg 141

Serves 8

1 beef tongue

2 carrots

3 onions

4 black peppercorns

1 bouquet garni

1 cup dry white wine

3 pickled cucumbers, sliced (what kind? Gherkin? Dill?)

3 chopped shallots

4 Tbsps chopped parsley

1 cup dry breadcrumbs

4 Tbsps butter, cut into pieces

1. The day before, soak the tongue in cold water to cover. 
2. The next day, blanch it in boiling water to cover for 30 minutes.
3. Remove it, drain it and, when cool enough to handle, take out the bones, trim away the fat, then peel the tongue. 
4. Put in a saucepan with cold water, the carrots, onions, peppercorns and the bouquet garni. Bring to a boil, cover, and cook at a bare simmer for 3 hours.
5. Remove the tongue from the broth. Once it's cool, slice it thinly at a slight angle. 
6. Preheat the oven to 325F. Grease a large, ovenproof dish. Arrange the slices of tongue on it and sprinkle with the wine. 
7. Arrange the slices of pickled cucumber on top. 
8. Sprinkle with the dry breadcrumbs and dot it with the butter. 
9. Bake for 30 minutes or until lightly browned.