Roast the saddle with vegetables as before, make a purée d’asperges (No.
102), cut two large cucumbers in pieces about two inches and a half in
length; cut each piece lengthwise in three, take out the cores, cut them
in the shape of the bowl of a spoon, and stew them as described (No.
103), have ready some quenelles de volaille (No. 120), place a roll of
mashed potatoes at each end of the dish; at the bottom dress half a
circle, with the cucumber and quenelles, by laying them alternately in a
slanting position, and at the top of the dish lay nine quenelles upon a
roll of potatoes, formed like the bows of a boat, so that the first
quenelle stands out in a point, and the others are brought gradually in
to the ends; place a piece of stewed cucumber cut like a diamond between
each quenelle, and dress some nice heads of sprue grass in the centre,
at each end of the dish; place the saddle in the middle, and pour the
purée d’asperges (quite hot) on each side.