Take the four fillets from two poulardes, as directed (No. 792), lay
them in a sauté-pan with plenty of butter, season with a little pepper,
salt, and lemon-juice, and sauté them gently over a slow fire; when done
place them on a dish, with another dish upon them, till quite cold, then
with a thin knife split each fillet into two; have ready a quart of good
bechamel sauce (No. 7), add a pint of white stock, in which you have
stewed the bones from the poulardes, reduce again to a quart, then stir
in a liaison of one yolk of egg, mixed with two tablespoonfuls of cream;
stir over the fire half a minute, then pass it through a tammie; dip
each fillet in the sauce, and lay them, when perfectly enveloped, upon
a dish till cold; you have previously soaked and boiled two Russian
pickled tongues; when cold cut eight pieces from them the size of the
fillets, which glaze lightly; dress a border of eggs (hard boiled) upon
a flanc dish, which tastefully ornament with small fillets of anchovies
upon the top of each piece of egg, and rings of beetroot around,
surround it with croutons of aspic, fill the centre with some salad
nicely seasoned, dress the fillets and tongue alternately upon the top
in crown, and sauce mayonnaise (No. 1361) in the centre.