Cut your fillet as before, have ready boiled an ox-tongue, trim it, cut
off the root and about two inches of the tip, put it in the middle of
the fillet from where you have taken the bone, and fill up the cavities
round the tongue with some forcemeat (No. 120), skewer up the fillet and
roast it as before; when done lay it on the dish with a border of mashed
potatoes round it, upon which dress alternately a quenelle of veal and a
slice of stewed cucumber (No. 1064), then put two quarts of white sauce
in a stewpan, with a pint of broth, reduce it, and add nearly half a
pint of cream, pour the sauce over the garniture, and sprinkle a little
chopped tarragon and chervil over it; serve as soon as possible after
you have poured the sauce over, which requires to be seasoned rather
high.