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.