Procure four tongues, which put in warm water to disgorge, then put them
in a stewpan, with two onions, one carrot, one turnip, two bay-leaves,
one blade of mace, and six cloves; cover with white broth or water, if
water add a scrag of veal, half a pound of lean ham, and a little salt;
place on the fire, and when it commences boiling skim it and place it at
the corner of the stove till the tongues are done, which you can
ascertain by pricking them with a packing-needle; if it goes in easy
they are done; take them up and peel off the skin, cut each tongue into
three slices of the shape of cotelettes, dress them in a crown upon
mashed potatoes, glaze well, and serve with a sauce aux champignons (No.
52). If the tongues are boiled the day previous, warm them as directed
langue de bœuf (No. 644).
Calves’ tongues dressed this way may also be served with sauce à la
jardinière (No. 100), sauce piquante, or sauce poivrade (Nos. 27 and
32).