When the tongue is cooked, the skin will peel away easily and the meat on the ham hock will come away from the bone without resistance. Should the meats require additional cooking, simply return them to the
When the meats have cooled lift them out of the stock. Remove the skin and roots from the veal tongue. Pick-off the meat from the ham hock bone and remove the thick layer of skin surrounding it. A
Use a sharp carving knife or an electric slicing machine and slice the veal tongue lengthways into 16 very thin slices. Brush both sides of the slices of with the truffle dressing and lightly season with salt and freshly ground pepper. Lay 4 overlapping slices of the tongue on a plate. Use two tablespoons to make a quenelle of parsley puree and place in the centre of the tongue. Garnish with the sliced truffle and flat leaf parsley. Spoon a little more truffle dressing over and around the tongue.
© 2005 Liam Tomlin. All rights reserved.