This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Proceed the same as for the supreme of partridge (No. 850), but substituting tongue for truffles, and serving with a gill of hot sauce Perigueux (No. 191), mingled with a gill of tomato sauce (No. 205), boiled together for three minutes.
 
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