Gut the flesh from a poularde into slices as near as possible the size
of half-crown pieces, cut also some slices of cucumber, which stew in
white stock with a little sugar till quite tender; when done drain upon
a sieve, and add them to the slices of fowl, also a few peas well
boiled, if in season; put a pint of bechamel sauce (No. 7) in a stewpan,
with a pint of aspic (No. 1360) and a little sugar, boil altogether
until rather thick, keeping it stirred, then add the blanquette of fowl
with the vegetables, shake the stewpan round and pour the whole into a
sauté-pan, which place upon the ice; when quite set dip it in warm water
and turn it out on a clean cloth, cut it in middling-sized pieces of a
diamond shape and dress upon a salad prepared as in the last; dress them
in crown and sauce tartare (No. 38) in the centre, making the sauce
white by using English mustard instead of French, and adding a spoonful
of whipped cream.