Beef Tongue, Gourmet Style

Braised tongue and sweetbreads with chicken fillets in a cream sauce with potatoes.

Boil a beef tongue in plenty of water for three hours. When cooked, drain, peel the skin off, and trim it nicely. Lard and braise four sweetbreads. Take the fillets of two or three chickens, trim them nicely, put them in a buttered sautepan and saute them. Peel sufficient potatoes that will when mashed fill a border, mould, boil till tender, then drain and mash them with a little butter; press them in a border mould, and set them in a bain-marie for a few minutes. When the fillets of chickens are cooked, take them out of the pan, and keep them hot. Pour one and one-half pints of white sauce, and one-half pint of veal stock into a saucepan, and boil till rather thickly reduced, stirring all the time; then mix one teacupful of cream with it, and season with a small quantity of moist sugar. Glaze the tongue and sweetbreads. Turn the potato border on a hot dish, put the tongue in the center, place two of the sweetbreads at each end, the fillets of chicken at each side, pour the sauce over them, straining it through a fine hair sieve, and serve at once.