Complete the cooking gently, and for the rest of the operation, proceed as for “Pièce
de Bœuf à la Mode chaude.”
[1156—LANGUE DE BŒUF AUX FÈVES]
Tongue intended for this preparation should be put in salt a few days in advance.
Boil it in the usual way and very gently; glaze it when about to serve, and dish it. Send to the table separately (1) a timbale of very fresh, skinned, broad beans, cooked in salted water with a spray of savory, and cohered with butter at the last moment.
(2) A Madeira sauce.
[1157—LANGUE DE BŒUF FLAMANDE]
Braise the tongue, and glaze it at the last moment. Surround it with the garnish “à la Flamande” given under the beef [384] ]recipe of that name, i.e., braised cabbages, glazed carrots and turnips, potatoes [à l’anglaise], rectangles of lean bacon, and roundels of sausage.
[1158—LANGUES DE BŒUF FROIDES]
Ox tongues intended for cold dishing should be kept in brine (No. [172]) for eight or ten days. When about to use them, put them to soak in cold water for a few hours, and then cook them plainly in water for three hours.