Beef Tongue a la Soligny

Prepare and cook a beef tongue the same as beef tongue Roman (No. 1467); cut it into quarter of an inch thick slices; and from these cut circles of one and three-quarter inches in diameter, also as many slices of truffles as there are circles of tongue; keep then; warm in a little meat glaze (No. 402) and Madeira wine. Mince a two-ounce onion, fry it in oil with four ounces of artichoke bottoms cut into eight pieces, season with salt, pepper and a little garlic, adding the truffles and tongue, some lemon juice and chopped parsley, and serve all on a dish surrounded by sippets of bread fried in butter.