No. 558. Langue de Bœuf à la Prima Donna.
Boil the tongue as in the last, then have ready twenty-four quenelles of veal (No. 120), dress a low border of mashed potatoes round the dish, upon which dress the quenelles, making them go quite round, then have ready the following sauce: put twenty spoonfuls of white sauce (No. 7), and ten of veal stock in a stewpan; let it boil ten minutes, then add a quarter of a pound of maître d’hôtel butter (No. 79), mix it very quick over the fire, and when melted sauce over the quenelles; put a nicely boiled Brussels sprout between each quenelle, glaze the tongue, and serve.
No. 559. Langue de Bœuf à la St. Aulaire.
Cook the tongue as before, and when done fix it on the dish upon mashed potatoes; have ready the following ragout: cut four middling-sized cucumbers into pieces about an inch and a half in length, split each piece in three, take out the seeds from each piece, peel them and trim them at the corners, put them in a stewpan with an ounce of butter, half a spoonful of powdered sugar, and two chopped eschalots; stew the cucumbers very gently till quite tender, but not to break them, then cut the breast of a cooked fowl into slices the size of the pieces of cucumber and add with them; then add a quart of hot bechamel sauce (No. 7) and a little white stock, shake the stewpan over the fire, but do not stir it with a spoon, or you would break the contents; finish with a liaison made from the yolk of one egg, pour it round the tongue, and serve.
No. 560. Langue de Bœuf à la Jardinière.
Cook the tongue as before, fix it in your dish upon mashed potatoes, and serve with a jardiniere sauce (No. 100) round it.
No. 561. Langue de Bœuf à la Milanaise.
Cook as before, and serve with a sauce à la Milanaise (No. 49) under it, to which has been added some fillets of fowl cut the same size as the pieces of macaroni.
Ox-tongues may also be served with sauce piquante (No. 27) or sauce à l’Italienne (No. 30), and they are frequently served as a flanc, quite plain, especially when the opposite flanc is composed of veal or poultry.