Lambs' Tongues with Olives

Steep and parboil twelve lambs' tongues, then cook them in stock (No. 194a) drain and suppress the white skin that covers them. Line a saucepan with slices of fat pork, range the tongues on top one beside the other, and braise them in a mirepoix stock (No. 419) with Madeira. After they are cooked place them under the pressure of a light weight to cool, then divide them laterally in two; pare nicely and heat in some clear gravy (No. 404), glaze and dress them in a circle, filling the interior with a garnishing of blanched olives combined with Madeira sauce (No. 492) reduced with the stock.