Cott, parsley and “pot-au-feu” of congealed anise

For Cott – Cooked Ham Roast on all sides the cubes of Cott – Cooked Ham in a pan a drop of seeds oil. Keep aside. For the sauce Melt the butter in a pot, add the onion and cook over low heat for about 5 minutes. Add cream and milk, and bring it to a boil. Turn of the heat and add pieces of bread. Let it all rest for at least 10 minutes. Finally, blend everything, adding the rest of the ingredients until you have a smooth mixture. Keep aside. For the “pot-au-feu” Melt the agar-agar powder in the broth, add the anises and bring it to a boil; cook for 5 minutes over medium heat. Filter and add salt to taste. Pour on a baking tray up to a thickness of 1/2 cm and let it cool. Cut the “pot-au-feu” in cubes with 1/2 cm. Pour the sauce in the plates, add the tongue, the “pot-au-feu”, the onion and the celery leaves.