Have four palates prepared, which cut into thirty pieces with a round
cutter, the size of a shilling, dip each piece into sauce, but a little
thinner than above, and lay them on a dish to cool; cut twenty pieces of
dressed tongue of the same size, and twenty slices of large truffles,
with twenty of mushrooms, then have eight small silver skewers (or
attelets), upon which place the pieces of palates, placing either a
slice of tongue, truffle, or mushroom between each; when you have stuck
them all on the skewers, have a little of the sauce you dipped the
palates in, spread a little over the crevices between to make them look
like one, dip each attelet in eggs and bread-crumbs twice over, and fry
a nice colour in hot lard; dress them three at the bottom, then three
above, the reverse of the others to form a square, and the other two
across, garnish with plenty of fried parsley, and serve very hot.