Summary

Ingredients

• 800 g beef tonue or veal tonue, cured
• 1 onion (s)
• 3 bay leaves
• 3 carnation (s)
• 1 leek, thick and large
• 200 g carrot (s)
• 100 g clarified butter
• 125 ml white wine, dry
• 400 ml veal stock
• 2 tablespoon mustard, medium hot
• 1 cup whipped cream

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Instructions

1. Cook the tongue with the coarsely diced onion, bay leaves and cloves covered with water in a saucepan for about 2 hours. Rinse under cold water, allow to cool, peel off the skin and dice into bite-sized pieces.
2. Cut the leek and the peeled carrots into thin strips approx. 5 cm long. Melt the clarified butter in a saucepan, sauté the vegetables, deglaze with the white wine and then add the veal stock. Cook everything for about 10 minutes. Season to taste with salt, pepper and mustard. Add the cubes of tongue, add the cream and let it boil down.
3. Green ribbon noodles are a must.