Blanch the onions for 4 minutes, then halve and dress with
Place a small spoon of the warm parsnip cream on each plate. Place a small dot of mulled wine distillation on each plate. Combine the herbs and place on the veal tongue, then scatter over the dried berries. Place the veal tongue on top of the dots. Place 3 pickled lettuce stems on each plate and place the salad onions and shards of dried beef in between the stems. Dress each plate with a tablespoon of vanilla vinegar.
© 2012 All rights reserved. Published by Murdoch Books.