No. 644 Turban de Langue de Bœuf à l’Ecarlate.
Boil two tongues separately, one pickled very red, and the other not pickled; cut six pieces from the thick part of each, about the size and shape of fillets of fowl, place the twelve pieces in a sauté-pan with an ounce of glaze and four tablespoonfuls of consommé (No. 134), place over the fire, and let it remain till the pieces are quite hot, but do not let it boil; dress them alternately on a border of mashed potatoes in crown, and prepare a sauce thus: place the sauté-pan again on the fire, and add ten tablespoonfuls of tomata sauce (No. 37), with four of consommé and a little sugar, boil a few minutes, pour over the tongue, glaze the red pieces, and serve.