Red Beef Tongues Arcade

Prepare and cook the tongues in water, lay them in a mold having the shape of a tongue two and a quarter inches thick, then place them under a weight to get cool; pare, and cover them with a brown chaudfroid (No. 594) and decorate with designs of egg-white, truffles and pistachio nuts.

Mask the decoration with a partly solidified jelly, and arrange these tongues on a silver-plated support, as represented in the accompanying Fig. 534; garnish around with chopped jelly and a border of jelly croutons.