Method of preparation:
Wash veal tongue well. Clean soup vegetables and cut into large pieces.
Put soup vegetables in 3 liters of water, add peppercorns, bay leaves, juniper berries as well as white wine and a splash of balsamic vinegar and boil. Pour in the tongue and simmer gently for 2 to 3 hours until the tip of the tongue is soft. Remove the tongue from the water, cool to lukewarm in cold salted water, remove the skin and place the tongue back in the cold salted water again until completely cool.
Squeeze the juice of one lemon. Stir sour cream, chopped kitchen herbs and juice of one lemon well together, season well with salt and freshly ground pepper and set aside to cool. Clean leaf lettuce, rinse, spin dry and divide into bite-sized pieces. Bähen 1/2 tsp sesame seeds. For the salad dressing, mix well 4 tbsp white balsamic vinegar, sherry vinegar, oils and 3 tbsp water, season with salt, pepper and sugar.
Grate white bread and mix bread crumbs with sesame seeds. Mix the eggs. Cut the tongue into 0, 5 cm thick slices.
Season the tongue slices with salt and pepper, turn them in flour on the other side, pull them through the egg, coat them in the sesame crumbs and fry them in hot butter. Degrease the tongue slices on kitchen paper and keep warm.
Dress the leaf salad with the salad dressing and sprinkle with toasted sesame seeds. Divide leaf lettuce evenly among cold plates. Serve the veal tongue on the unt
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