Roast two spring chickens in vegetables as directed in the Removes; you
have previously boiled an ox tongue, which cut in halves lengthwise,
trim each piece to imitate two small tongues, fix them on mashed
potatoes on your dish, the points in the centre and the thick parts at
the ends, then dress the chickens tail to tail to form with the tongues
a cross; have ready boiled five small heads of cauliflower, place one of
them in the centre upon the tails of the chickens, and one between the
chickens and tongue in each space; have ready the following sauce: put
three pints of white sauce in a stewpan, with a pint of white stock,
boil till rather thick, season with a little sugar and salt, finish
with a liaison of two yolks of eggs, mixed with a gill of cream, sauce
over the chickens and cauliflowers, glaze the tongue and serve.