Procure four spring chickens nicely trussed as for boiling, lard the
breast of each with cooked tongue and truffles to form a cross, tie them
in oiled paper and roast, leave them in the paper till cold; you have
also boiled two Russian ox tongues, split each one in halves lengthwise
and trim them neatly to give them the shape of small tongues, prepare
also a croustade of bread in the form of a pyramid, eight inches in
height and three in width at the bottom, place it in the centre of your
dish with an atelette upon the top, place a chicken resting upon the
breast, tail uppermost, at each side upon a little cold mashed potatoes,
and the tongue at the four corners, pour a red sauce mayonnaise (No.
1363) over the chickens but not to cover the cross, glaze the tongues
lightly, and garnish round the edges with rolls of chopped aspic.