Tongue, Italian, Baked

Cold braised tongue may be used for this, or else unsmoked boiled red beef tongue. Cut into thin and pared slices, put inside a drill pocket furnished with a grooved socket, some potato croquette preparation (No. 2782), not too firm; force a border of this on the extreme edge of the inside of a dish, garnishing the interior of the border with sliced tongue. Fry in butter one shallot, some chives, and a few mushrooms all finely chopped, thicken with a thin bechamel sauce (No. 409), stirring in some grated parmesan cheese, cover the tongue with this, sprinkle grated bread raspings and parmesan cheese on top, pour over some butter, and put it in the oven to acquire a good color.