A wide cross-section is made in the skinned calf’s nut. Next, it is stuffed, sewn shut, salted and roasted in the tube for about 90 min. with diligent watering. The juice is degreased, poured with water or soup and boiled with butter.
Stuffing: The meat is minced three times, then strained with hardened ribs softened in milk. Stir the butter until creamy, then add the yolks, strained meat, spices and diced tongue and mix well.
Tip: Always use aromatic spices to refine your dishes!