Illustration [No. 109] shows an attractive way of serving cold meats. On the right are overlapping slices of cold tongue; on the left, slices of beef. A slice of tongue cut round is placed in the center to cover the spot where they meet. Slices of cold chicken are placed at right angles to the tongue and beef. Aspic jelly is placed in the four angles. The garnishing is sliced pickled beets cut into stars and hearts, and small pickles or gherkins sliced down to nearly the end, then spread into leaf shapes. The stars are placed on the sliced meat, the hearts on the dish in front of the jelly, with a slice of pickle on each side, and the leaf-like gherkins are in the center.
The aspic used in this dish was jellied stock made a little stiffer with gelatine.
Cold meats may also be attractively served by placing a socle made of hominy in the center of the dish, the top of the hominy ornamented with aspic or any garnishes, and the sliced meats laid around and against the socle.
NO. 110. GLAZED TONGUE, GARNISHED WITH BUTTER.
GLAZED TONGUE
Boil a smoked or a fresh tongue until tender, then skin and trim it. While it is flexible skewer it into a good shape. Paint it with glaze (page [104]).
Whip some butter with a fork until it is soft and very light. Place the whipped butter in a pastry-bag with star tube and press it through, outlining a figure on the sides of the tongue and down the middle.
Garnish the dish with parsley and a hard-boiled egg. Cut the white of the egg in strips lengthwise, leave the yolk whole, and arrange the pieces so they resemble a daisy.
Keep the garnished tongue in a cold place until ready to serve, in order to harden the butter.