Prepare twelve pieces of tongue as before, either pickled or fresh,
dress them round upon your dish, put a pint of sauce piquante (No. 27)
in the sauté-pan with a little sugar, boil altogether a minute, sauce
over, and serve immediately; you can also serve dressed spinach or
endive (Nos. 106 and 119) with it; if you serve an entrée of pickled
tongue, it should be placed near an entrée of fowl or veal, or near to a
remove of the same description, with which they eat much better, and for
entrées of fresh tongue, season the sauces rather high.