349 | Codfish-tongues au beurre noir.
—Take eighteen blanched codfish-tongues, as for No. 348, heat them in a saucepan with half a gill of their own juice, but do not let them boil; drain well, then dress them on a hot dish, pour a pint of black butter (No. 159) over, and decorate each side of the dish with a few sprigs of parsley, then send to the table.