Pigs' Tongues, Provencal Style

Prepare and cook some salted tongues; when they are cold cut them lengthwise in two. Pare eight peeled onions by cutting off the roots and stalks on the slant; mince them up finely and fry colorless in oil, moisten with stock (No. 194a) and white wine, add salt, pepper, a clove of garlic and a garnished bunch of parsley (No. 123); boil and cook on a slow fire for one hour then remove all the fat and the parsley, and reduce with some thick bechamel (No. 409), pass through a tammy. When this is cold cover each half tongue on the flat side with a part of this preparation after paring them all one size; besprinkle with some gastrite (No. 1187), heat and brown in the oven to a fine color, then dress in a circle and fill the inside with sauted sweet peppers (No. 2769), and around with stuffed onions (No. 2766). A tomato sauce (No. 549) and half-glaze sauce (No. 413) reduced together is to be served separately.