532 | Beef-Tongue à la Gendarme.
—Boil a fresh beef-tongue in the soup-stock for one hour and a half. Skin it, then place it on a dish, adding one pint of Gendarme garnishing, made by pouring a pint of Madeira sauce (No. 185) into a saucepan. Put it on the hot stove, and add twelve small godiveau quenelles (No. 221). Cut up six small, sound pickles, four mushrooms, and two ounces of smoked beef-tongue; add these to the sauce, and let cook for five minutes, stirring it lightly, then serve.