Mould into flat round pieces 5 cm (⅖ in) in diameter and 1 cm (⅖ in) thick. Poach, drain, dry the Quenelles and allow them to cool slightly; coat both sides with thick Velouté and stick on each one a thin round of salt ox tongue of the same size.
Flour, egg and breadcrumb and deep fry in clarified butter; arrange on a serviette garnished with fried parsley and serve accompanied with a Velouté containing a Julienne of very red ox tongue.
© 1903 All rights reserved. Published by Taylor and Francis.