Wash the veal tongue and place it in a saucepan. Add water until the tongue is completely covered and bring to the boil. Repeatedly skim off the foam that forms. Clean and dice onions, half of the carrots and celery.
Peel the garlic clove and cut the chili pepper in half. Add the thyme, rosemary, bay leaf spice, cloves, and cardamom, season well with salt (like a hearty salted soup), and simmer the tongue over low heat – this will take one to one and a half hours. If the tip of the tongue can be easily pressed in with a finger, it is cooked. Remove the veal tongue from the stock, quench briefly with cold water. Then remove the skin and remove the soft fatty tissue on the underside [1]. Then, using a sharp kitchen knife, cut the tongue into narrow strips.
Clean the remaining carrot, celery and sugar snap peas and cut into fine julienne strips. Blanch the strips in boiling hot salted water [2], cool and drain.
Mix the vinegar and the same amount of tongue stock with the olive oil and season with salt, pepper and sugar. Stir in the vegetable strips, the freshly finely chopped chives and the shallots.
Lightly fry the chanterelles in a frying pan with a little oil and then add directly to the marinade form. Add the veal tongue strips and mix everything together well.
Arrange the lettuce leaves on plates, add the veal tongue strips and mix well.
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