Beef Tongue, Macedoine

Pare and remove from a beef tongue the fat and cartilaginous part, lying near the thick end; blanch it for fifteen minutes and lard it with small lardings (No. 3, Fig. 52); seasoned with pepper, salt, and chopped parsley. Line a saucepan with slices of fat pork, place the tongue on top, and moisten with a mirepoix stock (No. 419), and white wine, then let cook for two and a half to three hours according to its size. Remove the skin, strain the stock through a sieve, then skim off all the fat and reduce it one third. Glaze the tongue nicely with this, dish it up, and garnish around with a vegetable macedoine (No. 2755) thickened with veloute (No. 415) and some good butter. A Madeira sauce (No. 492), should be served separately.