Münsterland Veal Stew with Sweetbreads, Tongue and Chanterelles

The day before: Parry (skin) the sweetbreads the day before and put them in iced tap water. Bring the veal stock to the boil with the onion and sauté the tongue in it for 90 to 120 minutes. Next, peel the skin from the tongue under running tap water, cool a little and cut into cubes. Sauté the sweetbreads in the tongue stock for about 25 minutes, remove, cool, and pluck into small sweetbread florets with your fingers.

Dice the veal shoulder meat, season with salt, season with pepper and dust with a tiny bit of flour. In a saucepan, heat the butter, add the meat and onion cubes and sauté until a syrupy juice is formed. Dust everything again with a little flour and mix properly. Add stock and white wine (from sweetbreads and tongue), bring to a boil and skim. Cover and simmer for about 45 to 60 minutes until soft.

Then remove the meat cubes with a slotted spoon. Mix the stock with the onions and then strain through a sieve.

Now let it boil up again and – if needed – thicken it with a little bit of cornstarch. Add cubes of meat, tongue and sweetbreads, whipped cream, juice of one lemon and 1 tsp white wine vinegar. Season with pepper, sugar, salt and a little bit of Worcester sauce.

Briefly cook the chanterelles with 1 tbsp. onion cubes and a little bit of chopped parsley in butter.

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