Beef Tongue Salad with Mustard Sauce and Fine Bread

(Alphabet. Sequence identical with that under ingredients!) A Put all ingredients in a container and finely mash with a magic wand.

B Slowly pour in the oil, add the whipped cream and season with salt and pepper. Finally, fold in the leaf parsley.

C Cut the smoked beef tongue into fine slices. To begin, spread a small amount of the mustard sauce evenly over the plates and top with the slices of smoked beef tongue. Spread a little of the mustard sauce on the slices and perhaps season with salt and pepper.

D Mix the lettuces, marinate with the remaining mustard sauce, season with salt and pepper.

E Skin the tomatoes, remove the core and cut the firm flesh into strips. Also add to the leaf salad and now place everything together in the center of the plates.

F Cut the rye bread into very narrow slices and place on a tray lined with parchment paper. Cover with another sheet of parchment paper, weigh down with a second sheet and bake in the oven at 200 °C until golden brown.

G Finely mash the garlic cloves and olive oil with a magic wand, brush the bread slices with it and bring to the table with the beef tongue and the leaf salad. garnish everything together with chervil sprigs. Finely crush garlic cloves and olive oil with a magic wand, spread on bread slices and serve with beef tongue and lettuce.

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