No. 775 Langue de Porc demi salé.
Have three fillets of pork larded, and braise as (No. 773), and cut each fillet in halves to make six pieces, boil also three small pigs’ tongues, split each one in half, skin and trim nicely, make a border of mashed potatoes on your dish, upon which dress the fillets and tongues alternately in crown, glaze lightly and serve with a sauce tomate (No. 37).
Pigs’ tongues may be dressed in the same manner as calves’ or sheep, but they are not such delicate eating.