534. Beef-Tongue, Napolitaine.
—The same as for No. 532, adding one pint of hot Napolitaine garnishing (No. 195), instead of the other garnishing.
535. Beef-Tongue à la Jardinière.
—The same as for No. 532, adding one pint of hot Jardinière (No. 1033), in place of the other garnishing.
536. Beef-Tongue, with Spinach.
—The same as for No. 532, substituting one pint of spinach with gravy (No. 943) for the other garnishing.
537. Beef-Tongue, au Risotto.
—The same as for No. 532, only adding one pint of hot Risotto (No. 1017) for the other garnishing.
538. Beef-Tongue à la Milanaise.
—The same as for No. 532, only substituting one pint of Milanaise garnishing (No. 251) for the other.
539. Roulade of Beef à l’Ecarlate.
—Procure six pounds of fine brisket of prime beef; roll it up as close as possible, so as to have it very firm, then firmly tie it around. Put in a saucepan one sound, peeled onion, one well-washed and scraped, sound carrot, both cut into thin slices, one sprig of thyme, one bay-leaf, three cloves, and a few shreds of larding-pork. Place the roulade over all. Season with two pinches of salt and one pinch of pepper. Cover the pan very tightly to prevent steam from escaping. Should the lid be loose, place a weight on top of it. Place it on a moderate fire, and let gently simmer for twenty minutes in all. Remove the lid, add two glasses of white wine, and one gill of broth (No. 99). Cover very tightly again, place in the hot oven, and let braise for fully two hours. Remove from the oven, untie, dress on a hot dish. Skim the fat off the gravy, strain the gravy into a sautoire, and reduce it on the hot range to one-half. Cut up an ounce of cooked, smoked beef-tongue into cock’s-comb shape, one good-sized, sound, sliced truffle, six godiveau quenelles (No. 221), and six mushrooms. Place all these in a sautoire on the fire, with half a wine-glassful of Madeira wine, letting boil for one minute. Strain the reduced gravy of the roulade over this; add half a gill of tomato sauce (No. 205), and half a gill of Espagnole sauce (No. 151). Cook again for five minutes, then pour it into a sauce-bowl and send to the table separate, very hot.