Dress them as described for flancs in first course, but as soon as they are cooked skin them and cut off nearly all the root, truss it of a good shape by placing the root end against some fixture, and running a fork through the middle of the thin part into the board; when cold trim it. Although I disapprove of ornamented hot tongues for first course, I must confess that a bold design carved upon a fine tongue is pleasing to the eyes on a luncheon or supper-table, and even for dinners in a second course, although seldom used there; the design must be left entirely to the taste of the artist, but one of the most simple and yet tasty designs, is the imitation of a long escalope shell, commencing at the thin end and terminating at the thick; glaze well with light glaze, a sheet of aspic a quarter of an inch in thickness may be laid over it, which will produce a pleasing effect, dress it upon your dish with croutons of aspic round. Tongues for second course, as for the first, are seldom served by themselves, but are usually intended to be eaten with veal or poultry upon the table.
No. 990. Tongue à la Lancret.
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.
No. 991. Tongue à la Printanière.
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.
No. 992. Tangue à la Comédienne.
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.
No. 993. Cold Ham.
Procure a very nice Westmoreland ham of about nine pounds in weight, soak it ten hours in cold water, and simmer three hours[10] in plenty of water; when done take it out and let remain until cold, when cut off the skin as thinly as possible (but without leaving the marks of it), leaving a piece about two inches and a half broad upon the knuckle, which either festoon or vandyke, carve the fat into the form of a shell, branch, or any other design your fancy may direct, glaze lightly, and serve garnished with aspic (No. 1360), chopped and in croutons, or with any of the garnitures directed for the tongues.