The day before: Parry (skin) sweetbreads the day before and place in iced water. Bring the veal stock to the boil with the onion and cook the tongue in it for 90 to two hours. Now peel the skin from the tongue under running water, cool a little and cut into small cubes. Cook the sweetbreads in the tongue stock for about 25 minutes, remove, cool and cut into small sweetbread florets with your fingers.
Dice the veal shoulder meat, season with salt, season with pepper and dust with a little flour. Heat butter in a frying pot, add meat and onion cubes and saute until a syrupy juice has formed. Dust everything again with a little flour and stir well. Add white wine and stock (from tongue and sweetbreads), 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. Then let it boil repeatedly and – provided that necessary – thicken it with a little bit of mixed maizena (corn starch). Add cubes of meat, tongue and sweetbreads, whipped cream, juice of one lemon and 1 tsp of white wine vinegar. Season with pepper, salt, sugar and a little Worcester sauce if desired.
Briefly sauté chanterelles with 1 tbsp. onion cubes and a little chopped parsley in butter.