Make a croustade as represented in the plate (fig. 5), roast two
poulardes in vegetables as in the last; place the croustade in the
middle of the dish, and upon each gradation of it stick an attelet, upon
which you have placed two plover’s eggs warmed in stock; place the
poulardes on the dish breast to breast, and at the tail of each lay
three larded lambs’ sweetbreads (No. 671), make a border of mashed
potatoes round, upon which dress slices of cooked ham warmed in stock,
and cut in the shape of fillets of fowls; have ready prepared the
following sauce: cut into thin slices a little carrot, turnip, onion,
and celery, put them into a stewpan, with an ounce of butter, three
cloves, half a blade of mace, a bay-leaf, a sprig of thyme and parsley,
pass them over a brisk fire until lightly browned, add four
tablespoonfuls of tarragon vinegar, and one ditto of common vinegar, let
boil, add two quarts of brown sauce (No. 1), and one of consommé, boil
it twenty minutes, keeping it stirred, pass it through a tammie into a
clean stewpan, add half a pint of tomata sauce (No. 37), and two
tablespoonfuls of red currant jelly; boil altogether till it adheres to
the spoon, season with a little salt and pepper if required, sauce over
the poulardes; glaze the pieces of ham and serve immediately.