Boil, truss, and trim the tongue as above, dress it on your dish, and
have ready the following garniture: boil gently four very fine
cauliflowers, not too much done, when cold cut three of them into small
bunches, have ready a good sauce mayonnaise à la gelée (No. 1361) in
which you have introduced a little whipped cream, dip each piece of
cauliflower in the sauce and lay them on a dish, which set upon the ice,
dip also the whole cauliflower in; when the sauce has set firm place the
cauliflower upon the root of the tongue with an atelette, dress the
bunches round the tongue, variegating them with a few stoned olives; the
tongue may also be carved in any design your fancy may dictate and
nicely glazed.