This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Cut the beef into very thin slices, and serve with sprigs of parsley around.
Cut thin slices of smoked salmon or smoked sturgeon three-sixteenths of an inch thick, broil them onagridiron for one minute on each side, and when they are cold, arrange them on a side dish, pour a little sweet oil over, and serve with chopped parsley and slices of lemon around, or to be served raw cut in thin slices, and dressed either in a circle or straight row with chopped parsley around.
Fig. 213.
Cut the meat off the breasts lengthwise into very thin slices; range in straight rows with parsley around the dish.
Cut the tongue in thin equal sized slices, suppressing the fibrous parts and fat; range then) in a circle in the center of a small side dish, one on top of the other; garnish around with parsley and chopped jelly in the center.
 
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