Langue de Bœuf en Belle-vue
(this is suggested as a change from the traditional beef fillet or haunch of venison)
Soak a good size, very fresh tongue by soaking it overnight in water with a few tablespoons of vinegar. Then boil it in water for half an hour and then plunge into cold water. Now boil it for three hours with plenty of smoked bacon, onions and a bouquet garni. Take it off the heat and leave to cool in the water. Then remove, pat dry and cover with strips of bacon.. Roast in a low temperature oven for an hour.
Into the roasting place add some roux which contains mushrooms, sautéed in butter, small pieces of truffle, veal or chicken dumplings. Season abundantly and add a pinch of Cayenne pepper.
Now put the tongue on a large oval serving dish, cut into fine slices and pour over the sauce which you have thickened and degreased and to which you have added a glass of cognac.
Garnish with a few langouste and, (optional) at one of the plate, add sliced, brown glazed sweetbreads. At the other end make a pile of potato croquettes.
Ticking over, just about.