Garnish each fillet with a Spanish olive stuffed with anchovy.
Put the tongue on a dish and garnish it with slices of fried cucumber.
Fry in butter, and garnish with fried parsley and fried croutons.
Pour over the dressing, and garnish with hard-boiled eggs and beetroot.
Dish on a folded napkin, and garnish with parsley, coral, and cut lemon.
Any cooked vegetables can ...