Difficulty:[usr 2]
Put the veal tongue in a pot of ‘ Cold water. Boil for 10 minutes. Drain it and then rinse it with cold water. Peel it immediately. Put it in a large casserole dish with the scoter, 2 peeled and sliced onions, 1 onion studded with 4 cloves, the scraped carrots and the celery in sections. Pour cold water over it. Bring to a boil.
Add the bouquet garni, 1 tablespoon of coarse salt and 12 peppercorns.
Let it cook on a low simmer, skimming regularly.
After 1 hour of cooking, add the veal shank and the hen (1.5 kg). Fill the broth with a little water so that the meats are covered. Add the lemon zest. Cover the casserole. Let simmer for 1 hour 30 minutes over low heat.
Prepare the green sauce:mix the parsley, shallots, garlic cloves, 1 tablespoon of capers and the hard-boiled egg. Pour the mixture into a bowl. Add the oil little by little until you get a smooth sauce. Book cool.
Present the cut meats, chicken and tongue. Drizzle with broth.
Serve with green sauce and steamed potatoes.
