Cut a nice capon or poularde into two fillets, two good wings, two legs,
and two pieces of back, lay them in lukewarm water one hour to disgorge,
wash well, then put them in a stewpan, cover with two quarts of good
veal stock, add two middling-sized onions, with a clove stuck in each, a
bunch of parsley, and a blade of mace, set on the fire till boiling,
then set it on the corner, skim, and let simmer very gently nearly an
hour; take them out, and drain them upon a cloth, then in another
stewpan make a white roux (No. 7), as for white sauce, with two ounces
of butter, and when partly cold add the stock to it; boil well, keeping
it stirred all the time; if too thick, add a little more good stock; but
it requires to be rather thickish; add a little sugar, four pats of
butter, and a gill of cream; put the pieces of poularde in a deep dish,
with thirty button onions, which you have previously peeled and stewed
in a little white stock, pass the sauce through a tammie over, and let
them remain till quite cold, dress a little salad upon a flanc dish,
upon which dress the pieces pyramidically, forming small pyramids here
and there with the onions, and placing a small sprig of parsley upon
each, garnish with croutons of aspic (No. 1360) cut rather bold.