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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.