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Smoked Beef Tongue Aux Ravioli

Plunge a medium smoked beef tongue in one and a half gallons boiling water and boil two and a half hours. Remove, pare and remove the skin. Slice in quarter-inch slices. Mix in a bowl one ounce butter, three tablespoons bread crumbs, half teaspoon chopped parsley, half bean chopped garlic, four finely chopped shallots, one egg yolk, two saltspoons salt and saltspoon pepper; then spread the mixture at bottom of a baking dish, place slices over, one overlapping another, arrange a ravioli on top of the tongue. Pour a sauce Italienne over all. Sprinkle a little grated Parmesan cheese on top. Set in oven twenty-five minutes. Remove and serve.