No. 561 Langue de Bœuf à la Milanaise.
Cook as before, and serve with a sauce à la Milanaise (No. 49) under it, to which has been added some fillets of fowl cut the same size as the pieces of macaroni.
Ox-tongues may also be served with sauce piquante (No. 27) or sauce à l’Italienne (No. 30), and they are frequently served as a flanc, quite plain, especially when the opposite flanc is composed of veal or poultry.