Cook and dress eight or ten lambs’ ears, as above, on a border of
forcemeat, only turning the ears half reverse way, they will then form a
crown; place a plover’s egg peeled and warmed in stock in the hollow of
each ear, and have ready the following sauce: put a pint of white sauce
(No. 7) in a stewpan with eight tablespoonfuls of white stock or milk,
reduce one-third, then in another stewpan have ten cockscombs nicely
dressed and ten button mushrooms, pass the sauce through a tammie upon
them, place over the fire, add a gill of cream and the juice of half a
lemon, season with a little pepper, salt, and sugar; when hot put the
garniture in the centre of the dish, sauce over and serve.