Summary

Ingredients

• 500 g tonue (s) veal or beef tonue, cured
• 500 g roast beef (beef brisket or boiled beef)
• 1 kg chicken leg (s)
• 2 sausages (cooked sausages, cotechini)
• 2 bay leaves
• 2 clove (s)
• 1 teaspoon pepper - grains, white
• 1 bunch soup greens
• 1 onion (s) (vegetable onion)
• 400 g carrot (s)
• 400 g leek
• 0.5 ½ celery
• 2 zucchini
• 1 clove garlic
• salt

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Instructions

1. Cover the tongue with plenty of water, bring to the boil and simmer for 2 hours in an open saucepan over a mild heat. After the cooking time, remove the tongue and peel it off.
2. Add the cloves, peppercorns, bay leaves and the types of meat to boiling water and then simmer gently over a mild heat for about 21/2 hours. Skim more often. If the broth boils too much, add a little cold water.
3. Clean the soup greens and cut into large pieces. Halve the onion and brown the cut sides in a pan without fat. Add soup greens and onion to the broth.
4. Add the chicken legs in the last 40 minutes.
5. Clean the carrots and cut the thicker ones in half. Cut the leek into pieces 5 cm thick. Celery also in cm pieces. Halve the zucchini crossways and lengthways.
6. Remove the meat from the broth and place it on a baking sheet with your tongue and cover with foil. Keep warm in the oven at 100 °.
7. Pour the broth through a hair sieve and briefly bring to the boil again. First put the carrots in. After 5 minutes add the celery leek, zucchini and sausages and let cook briefly.
8. Cut the meats into slices. Skin the chicken legs. Remove the vegetables and sausages from the broth with the slotted spoon. Arrange everything on a large plate and pour some broth over it.
9. Put the broth in a terrine and sprinkle with chives.
10. Serve the meat with green sauce and add the broth separately.
11. With a green sauce.