Butter some dariole moulds and place a ring of very red ox tongue in the bottom of each with a round of truffle in the centre; line the bottom and sides with a
Fill with a Salpicon of tongue, white of chicken and truffle mixed with a little Velouté; cover with a layer of the same forcemeat and place in a tray with some water to cook in a moderate oven for 15–18 minutes.
Demould, arrange on a round dish and serve accompanied with Sauce Demi-glace.
© 1903 All rights reserved. Published by Taylor and Francis.