Place the tongue in a pan with salt and just enough water to cover the tongue. Bring to the boil without a lid and skim off the scum. Repeat the skimming process until no more scum is formed. Skin the onion and garlic cloves and scrape the carrot. Cut the onion and carrot into pieces and add them to the water, together with the crushed garlic cloves, the peppercorns and the fresh herbs.

Cover the pan slightly and cook the tongue over a low heat until tender in 2½ hours. Test whether the meat is ready by peeling the skin off, it should loosen easily. Remove the tongue from the pan, place in a colander and rinse under cold running water. Remove the skin using a sharp knife. Sieve the bouillon. Measure off 3 dl. bouillon. Keep the tongue warm in the remaining bouillon.

Melt the butter, add the flour and cook for 1 minute over a low heat. Add the wine and the 3 dl. bouillon gradually. Simmer for 5 minutes until a thick, smooth sauce is formed. Cut the tongue into slices no thicker than 1 cm (0.393 inch). Beat the egg and cream together and stir through the sauce. Heat the sauce without boiling. Add the aquavit. Arrange the slices of tongue to overlap on a dish and top with the sauce. Serve with boiled potatoes or glazed potatoes (boiled potatoes sautéed in 5 tbsp. butter and 3 tbsp. sugar) and a selection of forest fruits or compote.

Tips:
* Mix 125 gr. wild mushrooms through the sauce or serve them separately.
* Add 2 tbsp orange juice and 2 tbsp. raisins to the sauce.