Prepare a little rice as for a casserole de riz (No. 626), with which
form a small pyramid to stand in the centre of your dish, egg over and
stand it in the oven to set, then cut a piece off the top, and empty a
space large enough to hold a quarter of a pint; at the top of the
pyramid there requires a space the size of half-a-crown, after you have
emptied it put the top on again, and keep it hot; then fillet two
poulardes as above, take off the small fillets, which form into rings by
bringing the two ends together, butter a sauté-pan, in which lay the
fillets, with the rings, season with a little white pepper, salt, and
lemon-juice; place them over the fire, when half done turn them, but
keep them quite white, have also previously boiled a Russian tongue,
from the thick part cut four pieces the size and shape of the fillets of
fowl, but not quite so thick, place the rice in the centre of your
dish, and dress the fillet of poulardes and pieces of tongue, (which you
have made hot in a little white stock,) alternately round it, put twenty
stewed mushrooms in the rice croustade, and have ready the following
sauce: put a pint of white sauce (No. 7) in the sauté-pan, with the
broth you warmed the tongue in and six spoonfuls of veal stock; boil
altogether ten minutes, pass it through a tammie into a stewpan, boil
again till it becomes rather thick, then add a little sugar and a gill
of cream, sauce over the mushrooms till the croustade is full, then over
the fillets, glaze the tongue, place the rings on the top of the
pyramid, pour the remainder of the sauce round and serve; the person
that carves should be acquainted that the croustade of rice contains
mushrooms, that he might carve the croustade and serve with the entree.