Roast two large poulardes in vegetables, and let them get cold, then
take all the meat from the breast, but be careful to leave a rim half an
inch in thickness, cut up the flesh in small dice, put it into a stewpan
with fifteen spoonfuls of white sauce (No. 7), two truffles cut in
slices, and twelve pieces of stewed cucumber (No. 103); season with a
little sugar, salt, and a very little grated nutmeg; stir all very
gently over the fire (being careful not to break the pieces of
cucumber), when it boils add the yolks of two eggs mixed with two
spoonfuls of cream, stir them in quickly; have ready warmed in stock the
carcasses of the poulardes, place the mince in the breasts, egg over,
and bread-crumb round the rims, place them in the oven twenty minutes to
set, then dress them breast to breast on your dish; poach twelve
plovers’ eggs very nicely, lay six upon each poularde, that is, three
upon each side of the breast to form a diamond, then place a small
larded lamb’s sweetbread upon the top between the two poulardes and in
the centre of the eggs, place a fine cauliflower on each side, and sauce
over with a sauce béchamel, or maître d’hôtel (No. 43); glaze the
sweetbread and serve.