1155—Langue de Bœuf Bourgeoise

Braise the tongue in the usual way.

When it is two-thirds cooked, surround it with carrots fashioned to the shape of olives and already two-thirds cooked, and small onions browned in butter.

Complete the cooking gently, and for the rest of the operation, proceed as for “Pièce de Bœuf à la Mode chaude.”