Poached Veal Tongue with Parsley Puree and Truffle Dressing

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About

Ingredients

  • 1 × 620g Veal tongue
  • 1 × 750g Ham hock, skin on and bone in
  • 1 <

Method

Pre-heat the oven to 140°C. Soak the veal tongue under cold running water for 30 minutes. Drain and place in a large heavy-based saucepan with the ham hock, onion, carrot, celery, leek and garlic. Cover with the chicken stock and gently bring to the boil. Reduce the heat, skim the stoc