Cod Tongues, Poulette Recipe

Instructions

1. Poulette Recipe, Blanch 18 tongues; put into saucepan with a pint of Hollandaise sauce and 1/2 gill of the stock in which they were blanched.
2. Add a teaspoon chopped parsley, and heat a few minutes without allowing it to boil.
3. Turn into dish, sprinkle over a little finely chopped parsley, and serve