Chaudfroid Of Tongue With Cubes Of Aspic Jelly

Cut out the thick portion of a cold cooked and trimmed tongue, leaving a thin strip at the bottom to hold the rest in shape. Cut the portion in thin slices and return to its original place in the tongue; brush the edges with aspic and the tongue to all appearance will be whole again. Dip the tip and opposite end of the tongue into melted gelatine and hold in place on a meat board or dish until the gelatine is set and the tongue firmly adheres. Cover the tongue, which should be chilled by standing on ice, with brown chaudfroid sauce and, when set, decorate the surface with sprigs of parsley and bits of cooked white of egg, first dipping each piece on the end of a larding needle into liquid aspic. When fixed in place cover with a thin coating of aspic jelly, an diet stand to become firm. Have ready a large mound of aspic jelly cut in cubes; upon this dispose the tongue and surround the whole with triangles of pickled beet.