Question: n French cuisine, à la zingara is a garnish or sauce consisting of various ingredients, including of chopped ham, Beef tongue, and sometimes what?

Context articles: Chipped chopped ham
Pressed duck
Semur (Indonesian stew)
Beef tongue
À la zingara
Alambre
Hunter's chicken
Ragù alla salsiccia
Saint Barthélemy cuisine
Gyūtan

Chipped chopped ham is a processed ham luncheon meat made from chopped ham.
 Chopped ham is a mixture of ham chunks and trimmings and seasonings, ground together and then packaged into loaves.
 By chipping or shaving the meat loaf against a commercial meat slicer blade, the resultant thinly sliced product has a different texture compared to thickly sliced ham.
 In western Pennsylvania, northern West Virginia and eastern Ohio, the slicing process is also referred to as "Pittsburgh style".
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."
Semur is a type of meat stew (mainly beef), that is braised in thick brown gravy commonly found in Indonesian cuisine.
 The main ingredient used in "semur" gravy is "kecap manis" (sweet soy sauce), shallots, onions, garlic, ginger, candlenut, nutmeg and cloves, sometimes pepper, coriander, cumin and cinnamon might be added.
 Soy sauce is the most important ingredient in the "Semur"-making process because it serves to strengthen the flavor, but it should still blended harmoniously with other ingredients.
 In addition to the spices and seasonings, "semur" also consists of wide range of body of main ingredients with variation in the presentation, such as meat (mainly beef), beef tongue, potato, tofu, tomato, tempeh, eggs, chicken, fish and often sprinkled with "bawang goreng" (fried shallot) or other variations according to the tastes of the communities in each regions.
Beef tongue or neat's tongue is a dish made of the tongue of a cow.
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.
Alambre   is a popular Mexican dish consisting of grilled beef topped with chopped bacon, bell peppers, onions, cheese, salsa and avocado.
 It is usually served with freshly made corn or flour tortillas.
 The most common ingredient is beef, and other kinds of meat such as chicken or pork are also used.
 Some recipes even substitute chopped ham or chorizo instead of the bacon.
 Alambres are popular in many parts of Mexico, especially in Mexico City, Oaxaca, and among Mexican-American populations across the United States.
Hunter's chicken (French: poulet chasseur, poulet à la chasseur and poulet sauté chasseur) is a chicken dish that is a part of French cuisine.
 It shares the same name as dishes in other countries, but the dish is prepared differently in each country.
 The primary ingredients in hunter's chicken are sautéed chicken and a reduced chasseur sauce prepared using tomatoes, mushrooms, onions, white wine, brandy and tarragon.
Ragù alla salsiccia (English: "sauce with sausage") is a tomato-based sauce in Italian cuisine.
 In Italian cuisine, a ragù is a meat-based sauce that is often served with pasta.
 The primary ingredients in ragù alla salsiccia are tomato purée or chopped tomato and sausage, and additional ingredients used can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt and pepper.
 Canned chopped tomatoes and canned or bottled marinara sauce can be used to prepare the sauce.
 The sausage can be crumbled in the sauce's preparation.
 It may be slow-cooked under low heat for several hours.
Saint Barthélemy cuisine mainly revolves around French cuisine, West Indian cuisine, Creole cuisine, Italian cuisine and Asian cuisine.
 The island has over 70 restaurants serving many dishes and others are a significant number of gourmet restaurants; many of the finest restaurants are located in the hotels.
 There are also a number of snack restaurants which the French call "les snacks" or "les petits creux" which include sandwiches, pizzas and salads.
 West Indian cuisine, steamed vegetables with fresh fish is common; Creole dishes tend to be spicier.
 The island hosts gastronomic events throughout the year, with dishes such as spring roll of shrimp and bacon, fresh grilled lobster, Chinese noodle salad with coconut milk, and grilled beef fillet etc.
 Notable restautants include "Eddy's", located opposite the Anglican church in Gustavia which serves colonial Southeast Asian cuisine, "La Mandala" in Gustavia serving far eastern cuisine, "Le Repaire" on the harbor in Gustavia serving Creole food, "K'fe Massai" in Centre'lOasis in Lorient inspired by French North Africa, "Maya's" in Saint Jean which serves French Creole cuisine, "Zanzibarth" in Saint Jean which serves French, Belgian and Italian cuisine and "Do Brasil" on Shell Beach, based on Brazilian and Thai cuisine.
Gyūtan (牛タン ) is a Japanese food that is made from grilled beef tongue.
 The word gyūtan is a combination of the Japanese word for cow (牛 , gyū ) and the English word "tongue".
 Since gyūtan literally means "cow tongue," the word is also used to refer to cow tongues in Japan.
 The custom of cooking gyūtan originated in Sendai in 1948, and is usually served with barley rice, tail soup, and pickles in the Sendai area.
 In other areas in Japan, gyūtan is most often served in yakiniku restaurants.
 Gyūtan was originally conceived to be flavored with salt, which led to gyūtan being called tanshio (タン塩 , lit.
 "tongue salt") in many yakiniku restaurants.
 However, some stores now serve gyūtan with "tare" sauce.