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Sweetbread and Tongue Cutlets

Take some thin slices of cooked tongue and sweetbread, dip them in thick white sauce, and put them together in four layers. The top layer should be tongue, and that must be dipped in sauce on the underside only. Coat with pale aspic, and lay in the centre a star cut from a truffle or pickled walnut. Put tiny shreds of cress or chervil round.