Boil the tongue as in the last, then have ready twenty-four quenelles of
veal (No. 120), dress a low border of mashed potatoes round the dish,
upon which dress the quenelles, making them go quite round, then have
ready the following sauce: put twenty spoonfuls of white sauce (No. 7),
and ten of veal stock in a stewpan; let it boil ten minutes, then add a
quarter of a pound of maître d’hôtel butter (No. 79), mix it very quick
over the fire, and when melted sauce over the quenelles; put a nicely
boiled Brussels sprout between each quenelle, glaze the tongue, and
serve.