Green - Coriander, С`arsley, wheaten flour

Red - dry red wine, nutmeg

Yellow - beef tongue, creamy oil

White - Garlic

Black - pork tongue, salt, black pepper

The beef and pork tongue to wash, remove salivary glands, to put in hot water, to boil.
To cool in cold water, to remove skin starting from the basis, to cut in pieces.

Flour to roast with a butter, to dissolve with a cold broth, to pour red dry wine, to add finely polished nutmeg, black fragrant pepper, to salt, place the pieces of tongues and to boil.

To serve up sprinkled with finely cut coriander and parsley.

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