Inset the suprêmes with round slices only of salt ox tongue as in the preceding recipe. Season and cook under cover with butter in a moderate oven, keeping them white.
Place each on a Croûton of bread fried in butter and between them place an oval Quenelle made from a Mousseline forcemeat of chicken and sprinkled with chopped salt ox tongue before being cooked. Coat with clear Sauce Suprême so that the red colour of the tongue can be seen.
© 1903 All rights reserved. Published by Taylor and Francis.