and half port. Cover the pan and
stew very slowly for about 1½
hours. Add some mushrooms
already sautéd in butter, thicken
the sauce with a little flour or
cream, and cook another 10
minutes.
LANGUE DE BŒUF EN PAUPIETTES
Remove the horny part from an
ox-tongue; blanch it in boiling
water for 15 minutes and then cook
in a casserole until the skin can be
removed. When cold cut in thin
slices and cover each piece with a
layer of meat stuffing; paint over
with a knife dipped in beaten egg