Veal Tongues

Boil tongues in salted water with soup vegetables until soft at the top. Peel the veal tongues and wrap in cling film and let cool. Clean, wash, peel and chop the root vegetables, boil in salted water until crisp and quench with ice water. Clean, peel and tear the horseradish. Cut the chives into fine rolls. Cut the veal tongues into fine slices and put them on the plate. Boil the veal chicken stock and cream, add salt and season with freshly chopped chives, mix briefly, refine with a little lemon. Boil up the root vegetables again. Drizzle the tongues with the chive-vegetable broth and marinate with kernel oil and some sherry vinegar. Sprinkle with horseradish and chives.

Preparation Tip:

Immediately after cooking, peel the skin from the tongue, when cold it is very difficult to remove.

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