Take eighteen blanched tongues, as for No. 34S, put them in a saucepan on the stove, adding a pint of sauce Hollandaise (No. 160), half a gill of their own stock, and a tea-spoonful of chopped parsley. Heat well for five minutes without boiling, then pour the whole into a deep, hot dish, sprinkle a little chopped parsley over them, and serve.