|Veal tongue||1 Small|
|Lemon juice||1 Tablespoon|
|Egg yolks||2 , slightly beaten|
|Anchovy fillet||1 , chopped|
|Canned mushrooms||4 Ounce, drained and chopped (1 Can)|
Cover tongue and soup greens with salted water in a kettle.
Cook, covered, until tongue is tender.
Let cool in the broth, then remove skin from tongue.
Remove membrane from sweetbread and simmer in enough salted water to cover (lemon juice added) until tender.
Cut sweetbread and tongue into cubes.
Melt butter in a skillet; stir in flour.
Cook and stir until flour is lightly browned.
Blend in 3 cups (3/4 liter or 1 1/2 pints) broth or bouillon and bring to boiling, stirring constantly until sauce is thickened.
Blend egg yolks into sauce.
Add anchovy fillet, capers, mushrooms and meat.