Valves' Tongues a la Macedoine

Cook six calves' tongues, salted as the beef tongue No. 2609, in salted water for eight days, and unsalted in fresh water for six hours; when done remove and lay them to cool under a weight. After suppressing the skin, pare them rounded at the thick end, and cut the two surfaces off straight, then split each one lengthwise in two or three, brush over with meat glaze (No. 402) and cover with a little half-set jelly to give them brilliancy. Besides this prepare a vegetable macedoine with Brussels sprouts, small clusters of cauliflower, balls of potatoes and carrots, string beans sliced or cut in lozenges, asparagus tops and green peas; all of these vegetables should be blanched separately; season the salad and form it symmetrically into a pyramid on the middle of a dish. Dress the halved tongues upright in a circle around with their pointed ends upward, and surround the whole with jelly, serving a tartar sauce No. (631), or cold ravigote (No. 623) apart.