Boil two spring chickens, and when done, place them in a dish, with a trimmed tongue well glazed in the centre: garnish with cauliflowers, or brocoli, sauce the chickens and vegetables with white sauce, and serve.
Chickens and Tongue a la Macedoine
Note.—Chickens or fowls served with tongue, as above, may also be garnished with Macedoine, or Jardiniere, or any other dressed vegetable.