Veal Tongue with Mushroom Salad

Ingredients

• 500 g fresh porcini mushrooms
• 2 ripe tomatoes
• 0.5 bunch Parsley
• 1 vegetable onion
• 30 g Butter
• pepper (ground)
• 600 g veal tongue
• 1 bay leaf
• 4 allspice berries
• 2 cloves
• Salt

Instructions

1. 1.

   Wash the veal tongue thoroughly, pat dry and place it with the spices and a pinch of salt in a pot. Fill with enough water to cover completely. Bring to boil and simmer over medium heat for 2½ hours. Remove the cooked tongue from the broth, rinse cold, and peel. Keep the tongue in the warm broth until serving.

2. 2.

   For the salad, clean the mushrooms and slice into thin strips. Wash the tomatoes, quarter them, remove stems and seeds, and dice the flesh. Rinse the parsley, shake dry, pluck leaves from stems and roughly chop. Peel and finely dice the onion. In a pan heat butter and sauté onion cubes with mushroom slices for 2‑3 minutes. Add tomato cubes and parsley, season with salt and pepper, and mix well. Slice the tongue thinly, arrange on plates, top with mushroom salad, and serve.