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 A La Jardiniere

The same as for No. 532, adding one pint of hot Jardiniere (No. 1033), in place of the other garnishing.

536. Beef-Tongue, With Spinach

The same as for No. 532, substituting one pint of spinach with gravy (No. 943) for the other garnishing.

537. Beef-Tongue, Au Risotto

The same as for No. 532, only adding one pint of hot Risotto (No. 1017) for the other garnishing.

538. Beef-Tongue A La Milanaise

The same as for No. 532, only substituting one pint of Milanaise garnishing (No. 251) for the other.