Procure eight or ten lambs’ ears and put them into lukewarm water to
disgorge for two or three hours, then make a blanc (No. 459), in which
put the ears to stew; let them be well covered or they will turn black,
boil gently about an hour, if done the thick part of the ears will feel
tender, if not ready to serve let them remain in the stock until wanted,
make a border of forcemeat as described for the ris de veau à la Turque
(No. 673), place it on your dish, take out the ears, make five or six
incisions in the thin part of each ear and turn them back to imitate a
frill, dress upon the forcemeat to imitate a vase, by turning the curl
of the ears outwards, put some mashed potatoes in the centre of the
dish, upon which place a fine green bunch of asparagus well-boiled, and
not more than four inches in length, standing upright; sauce over with a
thin sauce à la purée d’asperges (No. 102), and serve.