Cold Beef Tongue

Boil a tongue for three hours; when cooked skin it, trim off the rough parts of the root and truss it in good shape by placing the root against some fixture and running a fork through the thin end into the table or board; when cold finish trimming the tongue; place it on a dish, fix a frilled paper round the roots with skewers, wet it with a little hot jelly and garnish with parsley and chopped aspic. An imitation scallop shell may be carved on the tongue, commencing at the thin end and ending with the thick. Glaze it well with light glaze, spread a thick layer of aspic jelly over the tongue, and garnish it on the dish with skewers garnished with jelly and mushrooms.

Cold Calf's Tongue With Macedoine

Place six pickled tongues in a saucepan of boiling water and boil them until tender. Take them out, remove the skins, put them between two dishes and let them remain with a weight on the top until cold. Round them off at the root end, cut them flat at the sides and divide lengthwise in halves. Glaze with a pastebrush and mask with a thin layer of half-set aspic jelly to give a relief. In the meantime prepare a macedoine with carrots and potatoes formed in the shape of balls, Brussels sprouts, flowerets of cauliflowers, green or asparagus peas and French beans cut in diamond shapes. All of these vegetables must be blanched separately, well-seasoned and put in little piles of symmetrical size in the center of a dish. Arrange the halves of tongue round, with the points upwards, pour around a small quantity of aspic jelly and serve with tartar or ravigote sauce in a sauceboat.