Boil the cucumber
for five minutes before you fry it, to take away the bitter taste.
Serve the tongue with a sauce piquante, made with one dessert-
spoonful of New Century sauce to a quarter pint of good Espangole
sauce (No. 1).
No. 99. Lingue di Castrato alla Cuciniera (Sheep's Tongues)
Ingredients: Sheep's tongues, bacon, beef, onions, herbs, spice,
eggs, butter, flour.
Cook three or four sheep's tongues in good stock, and add some
slices of bacon, bits of beef, two onions, a bunch of herbs, and a
pinch of spice. Let them get cold, flour them and mask them with
egg beaten up and fry quickly in butter. Serve with Italian sauce
(No. 6)
No. 100. Lingue di Vitello all'Italiana (Calves' Tongues)
Ingredients: Calves' tongues, salt, butter, stock, water, glaze,
potatoes, ham, truffles, sauce piquante.
Rub a good handful of salt into two or three calves' tongues and
leave them for twenty-four hours, then wash off all the salt and
soak them in fresh water for two hours.
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