Have three fillets of pork larded, and braise as (No. 773), and cut each
fillet in halves to make six pieces, boil also three small pigs’
tongues, split each one in half, skin and trim nicely, make a border of
mashed potatoes on your dish, upon which dress the fillets and tongues
alternately in crown, glaze lightly and serve with a sauce tomate (No.
37).
Pigs’ tongues may be dressed in the same manner as calves’ or sheep, but
they are not such delicate eating.