Veal Tongue | Terroir Fribourg
Preparation Soak the veal tongues in cold water. Cook them in a large pot of cold water along with the leeks and the clove-studded onion. Season with salt and p
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Cooking tools:
- Pot
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Plate
Ingredients
- 2 veal tongues
- 2 liters of water
- 3 glasses of white wine
- 2 leeks
- 1 onion studded with cloves
- salt
- pepper
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