Recipe: Veal Tongue Escalopes with Chanterelles

1 In a large pot pour 4.25 qt (4 liters) of water and the court-bouillon vegetables, salt with coarse salt (lightly) and add your pepper.

2 Plunge your tongue, allow 1 hour after gentle boiling, skimming from time to time. After 35 minutes remove it and take off the skin (which will come off on its own)

3 Meanwhile, in a large saucepan sweat your chanterelles with the shallots and cream, salt, pepper and cook covered for 10 minutes, add a small ladle of the tongue cooking liquid strained and turn off the heat, then keep covered.

4 Test your tongue (a needle should pass through) then place it on a plate with a little cooking liquid on top.

5 Strain your juice into the same saucepan, bring to a boil then add
the pasta for a cooking time of 12 minutes.
Drain it and season with a little of your chanterelle sauce.
Plating
Slice the tongue thinly, arrange on your hot plates, coat your pasta with your sauce on the other side and a few pan-fried chanterelles on top.
*If children no Pineau of course