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California's Great Merlots

Boiled Veal Tongue with Semmelkren -- Serves 6
Chef - Erwin Schrottner - The Mark Hotel

Veal Tongue:


2 veal tongue
1 carrot
1 onion
1 bay leaf
parsley, lovage

1. Cut the onion in half and brown it in a pan.
2. Add everything into a pot and cover the tongue with water and boil it slowly until it is tender and the skin comes easily off. Peel the tong and cool it down in its broth.

Semmelkren (Horseradish pudding):


1 lb white toast
4 egg yolk
2 cup fresh grated horseradish
cup chopped chives
salt, pepper, nutmeg

1. Cut the toast into small cubes, put it into a pot and add the bouillon and the cream (50:50) until it has a pudding consistence. Bring it up to a boil and add the horseradish and the egg yolks to it and stir it in very fast, at the end, add the chive and finish with seasoning.