1153—Langue de Bœuf

Ox tongue is served fresh or salted, but, even when it is to be served fresh, it is all the better for having been put in salt a few days previously. In order to salt it, put it into a special brine, as explained under No. 172, Brine. When salted, it is cooked in boiling water; when fresh, it is braised exactly after the manner of any other piece of meat.

Ox tongue may be served with almost all the garnishes suited to relevés of fillet of beef, but more particularly with the following:—Bourgeoise; Flamande; Milanaise; Noodles or Macaroni with cream, cheese or tomatoes; and all vegetable purées.

The most suitable sauces are:—Madeira sauce, Piquante sauce, Tomato sauce, or their derivatives.