Ragout fin grandma's style

Ingredients for 4 servings:

• salt water
• 1 bunch of soup vegetables
• Vinegar
• Herbs
• 1 tongue(s) (veal tongue), cooked, cut into cubes
• 1 veal brain(s) or veal milk, cooked, diced
• 250 g veal, cooked, cut into cubes
• 40 g butter
• 50 g wheat flour
• 500 ml broth
• 1 tsp capers
• 50 g mushrooms, finely chopped, pre-cooked
• some lemon juice or white wine
• some salt
• 2 egg yolks
• 2 tbsp water, cold for whisking
• 2 tbsp breadcrumbs
• 2 tbsp cheese, grated
• 40 g butter

Instructions

Working time approx. 3 hours; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 5 hours 45 minutes

Remove the throat from the veal tongue and wash and brush it until the mucus is gone. Then heat 1 1/2 liters of salted water, add 1 bunch of finely chopped soup vegetables and the tongue and simmer over low heat for 1 3/4 hours. The tongue is cooked when the tip is soft to the touch. Then remove it from the broth and peel off the skin while the tongue is still hot. Place the veal brain in cold water until the blood is drawn out. Remove the skin and veins from the brain, add it to 1/2 liter of boiling water with a little salt, a little vinegar and some herbs and let it simmer for 5-6 minutes, rather than boiling. If using veal milk, soak it for several hours so that it turns white. Then pour boiling water over it and then cold water to solidify it and make it easier to remove the blood vessels. Add the veal milk to 1/2 liter of boiling, salted water and simmer over low heat for 15 minutes until tender. Add the veal to lightly salted, boiling water and simmer over low heat for about 30 minutes until tender. Ragout fin: Melt the fat. Heat the flour in it until light yellow. To avoid lumps, gradually add the stock, whisk, bring to a boil, and let simmer for 10 minutes. Stir in the capers and mushrooms. Season with lemon juice or wine and salt, skim off the excess with the beaten egg yolk, and add the meat. Brush 12 scallop shells with butter. Add the meat, sprinkle with breadcrumbs and cheese, and top with knobs of butter. Bake the scallops in a preheated oven at 275-300°C (top/bottom heat) for 10-15 minutes.