To make the offal, put the calf’s tongue, vegetables, peppercorns and herbs into a large pan and cover with water. Bring to the boil, then reduce the heat and simmer for 2 hours, until tender. Peel the skin off the tongue whilst still warm.
Season the flour with salt and pepper, then use it to dust the sliced kidney. Melt the butter in a pan, then fry the kidney for a few minutes, until golden. Leave to rest somewhere warm.
To make the pâté, heat the oil and butter in a frying pan and fry the shallot, garlic and thyme until soft. Add the liver and cook for a few minutes, until cooked through but still pink. Pour in the Armagnac and cook to burn off the alcohol. Tip onto a tray to cool, then mash to a coarse paste with a fork.
Heat a griddle pan and chargrill the sourdough on both sides. Lightly drizzle with oil, then generously spread with the pâté.
To make the broth, heat the stock and yeast extract together in a pan.
Mix all the garnish ingredients together in a bowl.
Arrange the tongue and kidney in a serving bowl and spoon over the broth. Serve the toast and pâté on the side with the garnish sprinkled on top.
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