Roast the poulardes in vegetables as usual, then take ten large turnips,
cut each in halves exactly in the centre, peel them thin without leaving
the marks of the knife, and scoop out the centres to form them into
cups, with a round cutter the size of half-a-crown-piece, cut twenty
pieces of turnip one inch in thickness to form stands, stew them nicely
in stock as in the last, but not too much done, and place them in the
bain marie till ready to serve, then place a border of mashed potatoes
round the interior of the dish, leaving sufficient room for your
poulardes, and at each end stick a croustade of bread cut in cups but
larger than those of turnips, place the turnip cups upon their stands at
equal distances apart upon the mashed potatoes, place a nice head of
cauliflower upon each croustade, have ready boiled some very young peas
and heads of asparagus, fill the cups alternately with each, place your
poulardes in the centre, and have ready the following sauce: put two
quarts of white sauce (No. 7) and a pint of white stock in a stewpan,
with the glaze from the turnips, reduce to two-thirds, skim, season with
a little salt and sugar, finish with a gill of cream, sauce all over,
but lightly over the vegetables, and serve.
Capons may of course be dressed in the same manner as poulardes for
removes, but to give a second series would only be a useless repetition.