Smarter Boiled Veal Tongue

Rinse veal tongue. Bring to a boil in a pot with 2.5 liters (approximately 10 cups) of cold water and a little salt, then reduce the heat.

Skim surface foam several times with a slotted spoon.

Peel carrot, celery root and parsnip. Rinse leeks well and drain. Coarsely chop all vegetables. Rinse lovage and add to pan along with vegetables and peppercorns. Simmer over medium heat until veal is very tender, 2 1/2-3 hours.

Rinse the sorrel, spin dry and finely chop.

Rinse the scallions, pat dry and cut into thin rings. Squeeze out lemon juice.

Stir sorrel and scallions into the quark and season with salt, pepper, 1 dash Tabasco and lemon juice to taste. Cover and refrigerate.

Meanwhile, scrub potatoes and bring to a boil in a pot of salted water. Cover and cook until knife tender, about 20 minutes.

Cut cress from the roots and fold into the quark mixture.

Remove cooked tongue from the pot and remove the skin, fat and tendons.