Cod Tongues, Poulette Recipe

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Image:Seafood-125x120.jpg

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

 




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