Question: what is also called net's tongue and used in the garnish À la zingara?

Context paragraphs:
À la zingara: In French cuisine, à la zingara (lit.  "gypsy style"), sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira.  Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind.  The sauce is prepared by cooking the ingredients until the mixture reduces and thickens.  This garnish is served with meat such as veal, poultry and sometimes eggs.

Pressed duck: Pressed duck (French: "Canard à la presse, Caneton à la presse, Canard à la rouennaise, Caneton à la rouennaise "or" Canard au sang" ) is a traditional French dish.  The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair.  Since the 19th century, it has also been a specialty of the Tour d'Argent restaurant in Paris where it is formally known as the "Caneton Tour d'Argent" (Tour d'Argent duckling).  It consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press.  It has been considered "the height of elegance."

Garlic butter: Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavouring for "Escargots à la bourguignonne".  It is also spread on bread or used in shrimp scampi.  It is composed of butter and garlic pounded into a paste.  These ingredients are well blended and chilled before use.

Danseuse (Csaky): Danseuse, also known as Femme à l'éventail, or Femme à la cruche, is an early Cubist, Proto-Art Deco sculpture created in 1912 by the Hungarian avant-garde sculptor Joseph Csaky (1888–1971).  This black and white photograph from the Csaky family archives shows a frontal view of the original 1912 plaster.  "Danseuse" was exhibited in Paris at the 1912 Salon d'Automne (n. 405), an exhibition that provoked a "succès de scandale" and resulted in a xenophobic and anti-modernist quarrel in the French National Assembly.  The sculpture was then exhibited at the 1914 Salon des Indépendants entitled "Femme à l'éventail" (n. 813); and at Galerie Moos, Geneva, 1920, entitled "Femme à la cruche".

Nu à la cheminée: Nu à la cheminée, also referred to as Nu dans un intérieur, Femme nu, and Nu or Nude, is a painting by Jean Metzinger.  The work was exhibited in Paris at the Salon d'Automne of 1910, and the Salon de la Section d'Or, Galerie La Boétie in Paris, October 1912.  It was published in "Du "Cubisme"", written by Jean Metzinger and Albert Gleizes in 1912, and subsequently published in "The Cubist Painters, Aesthetic Meditations (Les Peintres Cubistes)" by Guillaume Apollinaire, 1913.  "Nu à la cheminée" was in the collection of G. Commerre (or Comerre, a relative of Albert Gleizes) at the time.  The work has not been seen in public since, and its current location is unknown.

Magdalene with the Smoking Flame: Magdalene with the Smoking Flame (also titled in French "La Madeleine à la veilleuse", and "La Madeleine à la flamme filante") is an oil-on-canvas depiction of Mary Magdalene by French Baroque painter Georges de La Tour, painted in 1640.  This version of the painting is currently held and exhibited at the Los Angeles County Museum of Art and the Louvre Museum ("La Madeleine a la veilleuse").  Other paintings by La Tour containing the Penitent Magdalene are exhibited at the New York Metropolitan Museum of Art, the National Gallery of Art, and the Louvre

Journal asiatique: The Journal asiatique (full earlier title "Journal Asiatique ou Recueil de Mémoires, d'Extraits et de Notices relatifs à l'Histoire, à la Philosophie, aux Langues et à la Littérature des Peuples Orientaux") is a biannual peer-reviewed academic journal established in 1822 by the Société Asiatique covering Asian studies.  It publishes articles in French and several other European languages.  Cited texts are presented in their original languages.  Each issue also includes news of the Société Asiatique and its members, obituaries of notable Orientalists, critical reviews, and books received.  The journal is published by Peeters Publishers on behalf of the Société Asiatique and the editor-in-chief is Jean-Marie Durand.

Canal de l'Aisne à la Marne: The Canal de l’Aisne à la Marne is a canal in northeastern France which connects the Aisne and the Marne valleys.  It runs from the Canal latéral à l'Aisne at Berry-au-Bac to Condé-sur-Marne on the Canal latéral à la Marne, a distance of 58 km.  The canal rises 40m through 16 locks via the cathedral city of Reims, which is also a busy commercial port, to a summit level at an altitude of 95.70m.  After crossing the watershed through a tunnel 2302m long at Mont-de-Billy, the canal drops down 23.80m through a flight of 8 locks towards the Marne.

Beef tongue: Beef tongue or neat's tongue is a dish made of the tongue of a cow.

Carrot soup: Carrot soup (referred to in French as Potage de Crécy, Potage Crécy, Potage à la Crécy, Purée à la Crécy and Crème à la Crécy) is a soup prepared with carrot as a primary ingredient.  It can be prepared as a cream- or broth-style soup.  Additional vegetables, root vegetables and various other ingredients can be used in its preparation.  It may be served hot or cold, and several recipes exist.

Supporting paragraphs: À la zingara Beef tongue
Answer: Beef tongue