Instructions: In Dutch oven or large, heavy saucepan, place bacon, carrots, and onions. Cook over low flame for 5 minutes. Add wine and 1/2 cup consomme. Bring to boil, and simmer for 20 minutes, or until liquid is reduced to 2 tablespoons. Add tongue and remaining consomme. Bring to boil. Cover and simmer for 30 minutes. Remove tongue and cut into thin slices. Serve sauce in sauceboat. Serve hot.

Serve with noodles.

Suggested Wine: A light red wine; chilled dry white wine; or a rose wine.

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