Cut a fillet as in the last, have also ready boiled a nice ox-tongue
very red; you have also prepared about two pounds of good veal forcemeat
(No. 120), run about twenty pieces of fat bacon right through the
thickest part of the fillet, surround the tongue (trimmed accordingly)
with the forcemeat, and place in the centre of the fillet, but not to
protrude out of it, surround it with slices of fat bacon and roast it in
vegetables (see Removes, No. 417); when done place it on a dish till
cold, without taking away the paper and vegetables, when cold take it
out; trim and glaze as in the last, dress on your dish, and garnish with
croutons of aspic (No. 1360), cut according to taste, surmount it with
six small atelettes, upon each of which you have placed a crawfish (No.
380), truffle, and quenelle de veau (No. 120), it is then ready to
serve; the atelettes must be fixed upon the rim of the fillet, leaning
outwards to give it a graceful appearance, some of them, however, must
be taken out to carve.