Fillet two poulardes as in the last, and when about three parts cooked
lay them on a cloth, and with a thin sharp knife divide each fillet into
two; have previously boiled a Russian tongue as in the last, cut also
four pieces from the thick part, and pound the remaining tender part
very fine; rub it through a wire sieve, then put a tablespoonful of
chopped eschalots in a stewpan, with a small piece of butter, stir over
the fire a few minutes, add a teaspoonful of flour, mix well, and a pint
of white sauce (No. 7), reduce it a little, then add the pounded tongue
and two yolks of eggs, stir them in quickly, and season a little more if
required, stir over the fire a short time longer, till the eggs begin to
set, then with a fork dip in each fillet, let them be well covered, and
lay them on a dish to get cold, when egg and bread-crumb them twice
over, and fry a good colour in four pounds of very hot lard, warm the
four pieces of tongue in a little stock, make a border of mashed
potatoes on your dish, dress the fillets in crown with the pieces of
tongue interspersed; you have previously made a stock with the bones of
the poulardes (No. 6), which reduce to a thin glaze, add a teaspoonful
of tarragon vinegar, and sauce round; fry two bunches of watercresses
very crisp, sprinkle a little salt over, dress them in the middle and
serve very hot.