Beef Tongue a la Rochefort

Prepare and cook a tongue, as explained in red beef tongue, No. 2608; after it is cold cut away the entire center of the tongue, as in the accompanying design (Fig. 533); cut this part into slices, reconstruct and glaze it nicely with a brush dipped in partly set jelly. Set it on a plain or carved rice foundation; ornament the ends of the tongue with fanciful cuts of truffles, egg-whites, and pistachio nuts; on the foundation place a shell made of grease, filled with slices of foies-gras, and chopped jelly sprinkled over; stick two garnished hatelets in the thick end, and at the tip of the tongue a crouton of jelly laid in tiers (Fig. 465), one on top of the other. Garnish the sides with glazed carrot balls, and the ends with chopped jelly; surround the socle with chopped jelly and croutons of jelly cut in squares.