Roast two poulardes in vegetables as before, then with a sharp knife
turn forty young carrots and forty young turnips, keeping them in their
shape as much as possible, wash and place them in separate stewpans,
with a pint of veal stock and half a teaspoonful of sugar, boil until
the stock is reduced to glaze, by which time they will be well done,
place them in a bain marie to keep hot, peel also forty young onions the
same size as your turnips, butter a sauté-pan, put in half an ounce of
sugar (sifted), over which place the onions, cover with veal stock and
let them stew until the stock forms a thickish glaze, place them in the
hot closet until wanted, then take up the poulardes, dress tail to tail
on your dish, make a border of mashed potatoes round, and at each end
place a fine head of cauliflower nicely boiled, then place alternately
an onion and a turnip with a carrot upon the top between, making a
pyramid in the middle of the border on each side; for sauce put the
glaze from the vegetables and onions into a stewpan together, boil and
skim off all the butter, add two quarts of brown sauce, reduce quickly,
keeping it stirred all the time, until it adheres to the back of the
spoon, add a little salt if required; pour the sauce over the whole and
serve.