Bab-el-moluk (Ram from Vale dos Reis - Egyptian Recipe)

Clean the 3 tongues well, cover with cold water and boil until the skins are loosened. Remove the skins and divide in half, over the length and set aside. Toast the onion in butter, add the sugar, salt and let it brown (take the color of cigar smoke). Add carrots in thin slices and the rest of the spices indicated above. Place the cut tongues and sauté over a hot fire. Wet with cold water and cook over low heat, little by little, until the tongues are soft. Withdraw and reserve. Put ½ cup of water in the pan, dissolve the arrowroot and add by boiling and adding the wine and olives. Put the languages ​​back together and warm up. Cook the chestnuts, make a puree with the milk, butter, salt and sugar. Place the puree in the shape of a pyramid in the center of a beautiful dish, the surrounding languages ​​watered with the sauce itself and washed with rose water. Garnish with chopped parsley and lemon slices. Serve very hot and, to accompany, prefer green wine.