No. 816 Epigramme de Filets de Volaille à la Josephine.
Prepare and cook the fillets of three fowls as above, cut also four pieces from a cooked tongue the size and shape of your fillets, warm them in stock, make a small border of mashed potatoes on your dish, dress the larded fillets first, then the plain, then the tongue to form a crown, sauce with a thin purée of green peas (No. 86) in the centre, glaze the tongue and larded fillets, and serve.