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 stock well and add the white peppercorns, bay leaves and thyme. Cover the pot with a lid and transfer to the oven to braise the meats slowly, barely simmering, for 2 - 3 hours.
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 oven and check again after a further 15 minutes. When the meats are ready remove the saucepan from the oven and allow to cool in the cooking stock.
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.