No. 816. _Epigramme de Filets de Volaille à la Josephine._

Prepare and cook the fillets of three fowls as above, cut also four

pieces from a cooked tongue the size and shape of your fillets, warm

them in stock, make a small border of mashed potatoes on your dish,

dress the larded fillets first, then the plain, then the tongue to form

a crown, sauce with a thin purée of green peas (No. 86) in the centre,

glaze the tongue and larded fillets, and serve.