Langue de Bœuf en Papillotes.—Slice down into
moderately thick slices a good ox tongue (which
should have been braised for the purpose and allowed
to cool in its braising liquor), cut some heartshaped
pieces of white paper, oil them lightly, and lay on
half of this paper a thin slice of very fat par-boiled
bacon, spread a layer of d'Uxelles mixture on this,
then put in a slice of tongue, then more d'Uxelles,
and lastly another slice of bacon, and twist up the
paper neatly and tightly. Now broil these cases for
ten minutes over a clear fire, turning them now and
again, and as soon as the paper begins to colour and
puff out, serve at once. D'Uxelles Mixture.—Wipe
some nice mushrooms and dry them, after rubbing
them well all over with lemon juice to keep them
white, and mince them with half their bulk of
parsley and chives, stir to them some breadcrumbs)
not too many, or the mixture will be stodgy) grated
and finely sifted, and put it into a pan with salt,
pepper, a tiny grate of nutmeg, and about 3oz. of
fresh butter, moistening it with good gravy or stock
till it will absorb no more, and use.