[Mdlle. Spinette.]
OX TONGUE
Cook the ox tongue in stock or in meat extract and water. Make the hunters' sauce, as for a hare, but sprinkle into it some chopped sultanas. Take the tongue out of the stock and skin it, cut it in neat pieces if you wish, and let it heat in your sauce.
[Mdlle. Spinette.]
VEAL À LA MILANAISE
Egg and breadcrumb some thick slices of veal; fry and garnish with boiled macaroni cut in small pieces, with ham, mushrooms, truffles, all cut in Julienne strips, pepper, salt, and a little tomato sauce. Mix all these well together, and serve very hot.