531. Corned Beef Hash en Bordure.
—Form a border around a baking-dish with mashed potatoes ([No. 998]), set it for two minutes in the oven, then fill the centre with hot corned beef hash ([No. 528]). Besprinkle the top with one pinch of chopped parsley, and serve.
532. Beef-Tongue à la Gendarme.
—Boil a fresh beef-tongue in the soup-stock for one hour and a half. Skin it, then place it on a dish, adding one pint of Gendarme garnishing, made by pouring a pint of Madeira sauce ([No. 185]) into a saucepan. Put it on the hot stove, and add twelve small godiveau quenelles ([No. 221]). Cut up six small, sound pickles, four mushrooms, and two ounces of smoked beef-tongue; add these to the sauce, and let cook for five minutes, stirring it lightly, then serve.
533. Beef-Tongue, Sauce Piquante.
—The same as for the above, [No. 532]. When the tongue is ready, decorate it with pickles, and serve with a pint of sauce piquante ([No. 203]) separate, instead of the other garnishing.
534. Beef-Tongue, Napolitaine.
—The same as for [No. 532], adding one pint of hot Napolitaine garnishing ([No. 195]), instead of the other garnishing.
535. Beef-Tongue à la Jardinière.
—The same as for [No. 532], adding one pint of hot Jardinière ([No. 1033]), in place of the other garnishing.