A cut of meat that has fallen a little into oblivion: the veal tongue. It can sometimes be bought pre-cooked from the butcher. However, the leek-morel sauce also goes well with a veal starter that has been left to simmer in soup. In this case, use the gravy instead of veal stock to prepare the sauce.
Cook the veal tongue in sufficient boiling water for seventy to eighty minutes or in a pressure cooker for about forty minutes, it is done when the skin comes off easily. Cool the veal tongue slightly in cold water, then remove the skin.
Meanwhile, soak the morels covered with warm water for thirty minutes. Drain and rinse thoroughly under running water. Drain well and cut into strips.
Sauté finely chopped shallot in warm butter (1) until light yellow.
Sprinkle with flour and sauté briefly. Gradually add the veal stock while stirring. Add parsley sprigs, bring to a boil, bay leaves and cloves and make twenty min on medium fire. Add salt. Strain the sauce.
Steam the leek rings with the morels in the warm butter (2) for about five minutes until soft. Add the strained sauce and the cream. Make the sauce for another five minutes. Season strongly with salt and freshly ground pepper.
To serve, cut the veal tongue into narrow slices and heat briefly in the sauce.
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