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.
Any cooked vegetables can be put in the centre for a garnish.
Garnish with coral and parsley, and ...