Fillet two poulardes as described in the last, then take off the filet
mignon, or small fillet, from the under part of each, lard the large
fillet neatly as you would a sweetbread, and braise them as described
for the estomac de dinde (No. 786), then have twelve French beans boiled
nice and green, cut pieces from them in half circles, beat the small
fillets gently, make incisions in them, in which stick the pieces of
French beans, sauté them in a sauté-pan, keeping them quite white, then
have ready some spinach dressed (No. 106) rather stiff, make a pyramid
of it in the centre of the dish, dress the fillets almost perpendicular
against it, with the smaller fillets between, the points uppermost, and
on the top place a quenelle de volaille (No. 122), in which you have
stuck a fine cockscomb, pass the braise in which you dressed the fillets
through a sieve, skim off all the fat, and place it in a stewpan, with
ten spoonfuls of brown sauce, and reduce it till it adheres to the back
of the spoon, add a little sugar, sauce over, glaze your fillets and
serve.