Procure two nice poulardes, which roast in vegetables, (with which you
have mingled two glasses of sherry,) as for the removes in first
course, when done take them up and keep them in the vegetables till
quite cold, which will keep them white; you have previously boiled,
trussed, and carved a branch of laurel or palm upon a tongue (No. 991),
fix an elegant Greek croustade of bread at the head of the dish; you
have previously made two quarts of sauce béchamel à la crème (No. 56),
very savoury and well reduced; when three parts cold dip the poulardes
into it with a fork, take them out quite enveloped with the sauce and
put them in the larder till cold, then dress them on your dish their
tails to the croustade, their breasts protruding outwards, place the
tongue between, the root facing the other end of the dish; you have
prepared three atelettes with a crawfish, cockscomb, and truffle upon
each, stick one upright in the croustade, and the other two in the root
of the tongue, glaze the tongue nicely, and garnish round with bold
croutons of aspic (No. 1360) of a very light colour.