Seitan bread, veal tongue, hazelnuts and capers

Cook the veal tongue in plenty of hot water with the carrot, celery, onion, garlic, white pepper, bay leaf and salt for about 40 minutes. Drain away the water and leave to cool. Once cooled, finely slice the tongue in a meat slicer.
Mix the flour with the water for 5 minutes, place the mixture in a metal mixing bowl and cover it with cold water. Keep it at room temperature for 7 hours, keeping only the gluten fibre, then rinse it in a colander.
Leave the dough to rest in the fridge for half a day. An hour before serving, break off small pieces of dough weighing 15 g each and cook them in the microwave at 950 watts for 4 minutes. After cooking the seitan bread buns, cut them in half horizontally and fill them with the lamb's lettuce, the salted capers, the veal tongue slices and the hazelnut paste.