Beef Tongue with Frank and Mushroom Gravy ("French-Style Medley")

Soak the beef tongue for about 30 minutes and remove any skin that's attached

Cut it into thick slices, then quarter each slice

Cook the beef tongue with all the seasonings, add white wine, and let it simmer until it's tender

Clean the chicken, cut it into pieces, and cook it separately with all the seasonings

Soak dried mushrooms in cold water for two hours beforehand

One hour later, drain them, add one cup of water, and let them sit

When the beef tongue is almost cooked, add the quartered mushrooms and the remaining water they were soaked in

Also, add the cooked chicken (after removing any bones)

Bring to a boil, then reduce heat and let it simmer until the mushrooms are tender and the gravy has thickened slightly

Serve with white rice.