Prepare a casserole of rice, mince a fowl, with ham and truffles, and
proceed as in the last; when done fill your casserole; have ready
twelve plovers’ eggs, peel off the shells, warm them in broth, and place
them round on the mince points upwards at equal distances, apart; have
previously boiled some nice asparagus, cut off the heads about an inch
and a half in length, and stand a bunch of five or six heads between
each plover’s egg, making them stand a little above the eggs; have also
twelve very fine cockscombs ready cooked (see No. 128), which dress in
the middle, put fifteen tablespoonfuls of white sauce in a stewpan, and
when boiling add two pats of butter and a little lemon-juice, finish
with a liaison of one yolk of egg, pour over the cockscombs and serve.