Make a croustade representing a diadem, stick three silver attelets upon
it, on which you have stuck a crawfish, a large truffle, and a large
quenelle, roast two poulardes quite white in vegetables, and have an ox
tongue nicely boiled and trimmed, place them on the dish with their
tails to the croustade and the tongue between; upon the root of the
tongue and at the end of each poularde place a nice larded sweetbread
well cooked and glazed (or a fine head of cauliflower nicely boiled),
make a border of mashed potatoes round, upon which dress alternately
truffles and fine cockscombs, previously dressed (No. 128); have ready
the following sauce: peel four middling-sized cucumbers, mince and put
them into a stewpan with an ounce of butter, a quarter of a pound of
lean ham, two chopped eschalots, and a little powdered sugar, pass the
whole over a slow fire, and stew them gently half an hour, or till quite
tender, then mix in half an ounce of flour, add two quarts of white
sauce (No. 7), which moisten with a pint of white broth, let boil till
it adheres to the spoon, stirring the whole time, rub through a tammie
and put it into a clean stewpan, place over the fire, and when boiling
add a gill of cream and two pats of butter; season with the juice of a
lemon, a little salt and sugar if required; pour the sauce over the
poulardes and cockscombs, glaze the tongue, truffles, and sweetbreads
and serve immediately; do not pour the sauce over until quite ready to
serve.