Aspic of Tongue a la Picquart

To make this aspic use a mold having four rounded top uprights without the central tube; decorate the flat part of the mold between the uprights with rounded bits of hard-boiled egg-whites and the uprights each with three rosettes, also of the egg-white; coat with a thick layer of jelly and fill each upright with tongue cut in slices three-sixteenths of inch thick, well pared and cut round, then reconstructed as before; keep the thinnest end of the tongue at the bottom of the mold. Put a solid piece of tongue in the center of the mold to hold up the cupid. Set the mold on ice, fill it with jelly and when this is exceedingly cold unmold the aspic on a stand made in two pieces, one of which is nine inches and a half in diameter by one inch and a half high, the other eight and a quarter inches in diameter and one and a half inches high; both should be covered with montpelher butter (No. 582), besprinkled with chopped parsley. Garnish around the base of the aspic with chopped jelly and surround the upper tier with triangular croutons of clear jelly and the lower one with timbales of foies-gras made in molds (No. 3, Fig. 137); in the center of the aspic place a cupid supporting a vase filled with small glazed truffles.