Prepare two poulardes and tongue as in the last; you have reduced a
quart of good demi-glace (No. 9), with a pint of sauce tomate (No. 37)
and a pint of aspic (No. 1360), keeping it stirred; when about three
parts cold dip in the poulardes, place them on your dish and pour the
remainder of the sauce over, let get cold, then place on the tongue and
croustade with the atelettes garnished similar to the last; you have
previously procured thirty fine cockscombs, thirty button mushrooms, as
many small truffles, as many small quenelles (No. 120), and two
throat-breads cut in as many slices; when quite cooked have ready a
quart of bechamel sauce (No. 7) well reduced with half a pint of aspic,
add a gill of whipped cream, and when three parts cold dip the above
garniture into it, one piece at a time, and lay them on a dish in the
ice, when set rather firm garnish the poulardes very tastefully with
them, placing here and there the heart of a young cos lettuce.