Prepare the chartreuse just as above, and when turned out have thirty
small quenelles de volaille (No. 120), made in a dessert-spoon; make
very carefully a border of mashed potatoes on the top of it about half
an inch from the rim, upon which dress the quenelles in the form of a
crown, place a fine larded sweetbread dressed (No. 674) in the centre,
through which run an atelette of vegetables, sauce as in the last
article, and serve; the cabbage, if possible, requires to be drier than
in the last.