Sauce For Boiled Tongue
|Cress||1 Bunch (100 gm)|
Mix the above with the raw yolk of another egg (or two, if the eggs are small); then beat in the oil drop by drop till the sauce has the consistency of mayonnaise.
Add a very little salt, a pinch of Cayenne pepper, 1 tablespoonful of continental mustard and the juice of a lemon.
Serve this sauce with an ox tongue which has been cooked by boiling for 3 hours as above, skinned, then cut in slices and served very hot.