Truss and trim the tongue as usual, carving a comic mask upon it, glaze
lightly, and place it upon your dish, have ready prepared the following
garniture: put two tablespoonfuls of chopped eschalots in a stewpan,
with one of Chili and one of common vinegar, a piece of glaze the size
of a walnut, a pint of white sauce (No. 7), half ditto of tomata sauce
(No. 37), with double the quantity of aspic gelée, reduce over a sharp
fire, keeping it stirred till becoming rather thick, then add a spoonful
of capers and the same of chopped gherkins, oil a sauté-pan lightly,
pour in the sauce, set it on the ice just before serving, turn out on a
cloth, cut it in croutons and garnish tastefully.