Boil two tongues separately, one pickled very red, and the other not
pickled; cut six pieces from the thick part of each, about the size and
shape of fillets of fowl, place the twelve pieces in a sauté-pan with an
ounce of glaze and four tablespoonfuls of consommé (No. 134), place over
the fire, and let it remain till the pieces are quite hot, but do not
let it boil; dress them alternately on a border of mashed potatoes in
crown, and prepare a sauce thus: place the sauté-pan again on the fire,
and add ten tablespoonfuls of tomata sauce (No. 37), with four of
consommé and a little sugar, boil a few minutes, pour over the tongue,
glaze the red pieces, and serve.