Make eight quenelles as before, and when laying in the sauté-pan make a
long incision in each, in which put a very white middle-sized dressed
cockscomb, cover them with white stock, and poach very gently for a
quarter of an hour; have also poached a solid piece of forcemeat four
inches in diameter and two and a half in height, with a long round
cutter cut four holes near the centre, large enough to stand in four
plovers’ eggs, which peel and warm in a little stock, and between the
four on the top place a fifth; cut a small piece off the bottom of each
quenelle, and stand them upright upon a little mashed potatoes against
the centre piece, the cockscombs facing outwards, sauce over with a very
white thin purée of artichokes (No. 90), and serve with a little chopped
chervil sprinkled over them.