Trim and carve the tongue when cold in the shape of a palm-branch; have
some aspic (No. 1360) flavoured rather strongly with tarragon, have also
twenty young carrots and twenty middle-sized onions, dressed as directed
in No. 428, let them get cold in their glaze, place the tongue in the
centre of the dish, glaze lightly, dress the vegetables alternately
round upon a thin border of fresh butter, and just as the aspic is on
the point of setting pour it over the vegetables, which will look quite
transparent, set the dish on ice till ready to serve, a few green peas
if in season may be thrown over the onions.