Boil a nice ox-tongue three hours, when done take the skin off
carefully; by allowing it to get cold, you can cut any design upon it
your fancy may dictate, but I prefer sending them plain, merely trimming
it. You have previously filleted and dressed three chickens, as
described for suprème de volaille, (see No. 808), then make a border of
mashed potatoes round your dish, and dress half the fillets of chicken
on each side, one upon the other in a slanting direction; have ready
dressed four nice larded sweetbreads, place two at each end, and the
tongue in the centre, have ready the following sauce: put a pint and a
half of white sauce (No. 7) in the sauté-pan in which you cooked your
fillets of chickens, with twelve spoonfuls of good veal stock, stir it
over the fire till it becomes rather thick, then add a gill of cream and
a little powdered sugar, mix all well together, pass it through a tammie
into a stewpan when hot, sauce over the fillets, glaze the sweetbreads
and tongue, and serve very hot.