1. the day before, rinse the veal tongue cold and boil it in a saucepan with 2.5 liters of cold water and a little salt, then reduce the temperature. Skim off any rising turbidity a few times with a skimmer.
In the meantime, peel and coarsely chop the celery, leek, carrots and parsley root. Add to the saucepan with lovage and peppercorns and simmer the veal tongue over medium heat for 2 1/2 to 3 hours. Cool the tongue a little in the clear soup. Then peel off the white skin and cut the fat and tendons into small pieces. Pour the clear soup through a sieve into another saucepan and leave the veal tongue in it to cool for one night.
Stir through the mustard, vinegar and oil. Season with salt, pepper and 1 pinch of sugar. Rinse cooled lentils and cook in low boiling water for 20 min al dente. Drain, rinse and place in a large enough bowl. Cut unpeeled apple into slices from the core and finely dice. Mix with lentils and half of the salad dressing, season with salt and season with pepper.
4. remove veal tongue from clear soup, cut as finely as possible into strips and set clear soup aside to cool for morel soup (see recipe). Cut onions into narrow strips, mix in another baking bowl with a little bit more than half of the remaining salad dressing and the strips of tongue, season with salt
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