"Calf’s head that has been simmered in court-bouillon with the tongue and sweetbreads that have been cooked in white wine along with olives, mushrooms and gherkins shaped as olives; which is then served in a mold surrounded by an elaborate garnish of veal quenelles, cockscombs, stuffed olives and thin slices of truffle, calf’s tongue and brain along with the shaped gherkins, fried quail eggs and heart-shaped croûtons. (the dressing was originally for turtle dishes, hence the name, tortue)..."
royal menus
