Procure four very nice spring chickens trussed as for boiling, roast
them in vegetables, as described (No. 417), have also ready boiled and
nicely trimmed two deer tongues, place one at each end of the dish
making the tips meet in the centre, place a chicken at each corner, its
tail in the centre, and between each lay a bunch of fine boiled
asparagus; you have made a round fluted croustade of bread about four
inches high, and the same in diameter, ornament it on the top with rings
the size of a shilling, fried very white, and scoop out the middle of
the croustade to form a cup; place it in the centre of your dish, with
some fine heads of asparagus cut about four inches in length standing
upright in it, glaze the tongues nicely, have two quarts of sauce purée
d’asperges (No. 102) ready, which pour over the chickens and serve very
hot.