Roast two poulardes in vegetables as usual; have ready boiled two ox
tongues, trim them, nicely cutting off part of the tip; when the
poulardes are done dress them up on your dish tail to tail, dress the
two tongues crosswise, that is, the tips of the tongues touching the
tails of the poulardes, have a very fine larded sweetbread nicely cooked
and glazed, which place in the centre (this way of dishing them is very
simple but very elegant); have ready the following ragout: put twenty
dressed cockscombs, twenty heads of mushrooms, four truffles cut in
slices, twelve pieces of sweetbread the size of half-crowns (well
blanched), and twenty small quenelles (No. 120), in a stewpan, in
another stewpan put two glasses of sherry, half an ounce of glaze, a
little cayenne pepper, and a bay-leaf; reduce to half over a good fire,
then add three quarts of espagnole or brown sauce (No. 1), and twenty
spoonfuls of consommé (No. 134), boil and skim, reduce, keeping it
stirred till it becomes a good demi-glace and adheres to the back of the
spoon, pass it through a tammie into the stewpan containing the
garniture, add a little powdered sugar, make all hot together, pour over
and round the poulardes, glaze the tongues and serve.