Veal Tongues in Pumpkin Cream Sauce

Place the veal sticks with the coarsely chopped vegetables, onions, garlic, vinegar, bay leaf and spice seeds in about 1 liter of hot salted water and boil for 1-1.5 hours until tender. Then peel the skin off in cold water and put the veal back into the warm broth. For the sauce, cut the pumpkin flesh into pieces, steam in hot water until soft and then strain. Squeeze the water through a pointed sieve or cloth. Sauté the finely chopped onions in hot butter, deglaze with vermouth, add sweet cream and squash. Pour in Züngerlsud to the desired sauce consistency. Let it boil again. Season to taste with salt, pepper, nutmeg, lemon juice and grated Parmesan cheese. Now portion the züngerln lengthwise and arrange on plates. Half cover with pumpkin sauce, drizzle with pumpkin seed oil and sprinkle with roasted pumpkin seeds.

Preparation Tip:

Erdäpfelschmarr'n as a side dish.

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