Take sheep’s' tongues that have been slightly pickled ; boil
them till tender, and remove the skin; for the centre of the
dish you are to serve them in cut a piece of bread in the form
of a vase, which is to be fried of a nice colour ; then make it
firm on the dish by a little paste of flour and white of egg
mixed, of which you put a little between the bread and the
dish, and set it over the stove to fix the bread ; have ready
fried some bread, cut in the shape of cocks'-combs, and secure
these also in the same way round the dish, leaving room
between each for a tongue, the point of which is to rest
upon the bread in the centre of the dish. Glaze the tongues,
and serve a puree of endives round them.

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