1154—Langue de Bœuf Choucroûte

Braise the tongue as described under No. 247, Ordinary Braisings, and glaze it at the last moment. Dish it, and send to the table separately (1) a timbale of well-braised sauerkraut; (2) a timbale of potato purée; (3) a Madeira sauce, combined with the braising-liquor of the tongue, cleared of all grease, and reduced.