Shapes of Tongue

Discard the champagne
two days in advance
and hold cold jelly
with a spoon.
The last traces of liquid
coat the edge with neat
shapes of tongue.
Fill the skin
with a slice of
rose and allow it
to set, slightly present.

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From pages 402-403 of The Complete Guide to the Art of Modern Cookery by Auguste Escoffier, translated by H. L. Cracknell and R. J. Kaufmann (John Wiley & Sons, Inc. 1979).