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Beef Tongue Financiere

Blanch a couple of fresh beef tongues, put them into a saucepan lined with vegetables cut in slices and a few small pieces of bacon, moisten with a little broth, cover the tongues with paper, put the saucepan on the fire with hot ashes on the lid, and cook until the tongues are quite tender. Remove and drain them; trim the thick or root ends, making them as round as possible, and with a sharp knife cut the tongues transversely to half their length and remove the top pieces. Cut these into slices and put them back in their places. Put a flat crouton of fried bread in the center of a dish, mask it with forcemeat poached in the oven, glaze the tongues and put them on it, with their root ends meeting in the middle; surround the base with a financiere garnishing and garnish with quenelles made with a spoon, and some larger ones studded with truffles. Serve with a sauceboatful of brown sauce reduced with wine. Should salted tongues be used they will only require to be boiled with plenty of water until they are tender, and then treated as above. Beef Tongue, Gourmet Style Boil a beef tongue in plenty of water for three hours. When cooked, drain, peel the skin off, and trim it nicely. Lard and braise four sweetbreads. Take the fillets of two or three chickens, trim them nicely, put them in a buttered sautepan and saute them. Peel sufficient potatoes that will when mashed fill a border, mould, boil till tender, then drain and mash them with a little butter; press them in a border mould, and set them in a bain-marie for a few minutes. When the fillets of chickens are cooked, take them out of the pan, and keep them hot. Pour one and one-half pints of white sauce, and one-half pint of veal stock into a saucepan, and boil till rather thickly reduced, stirring all the time; then mix one teacupful of cream with it, and season with a small quantity of moist sugar. Glaze the tongue and sweetbreads. Turn the potato border on a hot dish, put the tongue in the center, place two of the sweetbreads at each end, the fillets of chicken at each side, pour the sauce over them, straining it through a fine hair sieve, and serve at once.