Bone two spring chickens without opening them at the back, have some
good veal forcemeat (No. 120) and an ox-tongue well boiled, which cut
into two pieces, trim them and place one piece in each chicken, fill the
remaining space up with forcemeat, tie them in a thin cloth and stew
them an hour or rather more in good veal stock (No. 7), lay them on a
dish breasts downwards and press them lightly, place a little aspic (No.
1360) at the bottom of a plain oval mould large enough to contain one of
the chickens; when it sets lay in the chicken and cover with more aspic,
dip the other chicken into a sauce béchamel à la crème (No. 56); when
the sauce is about half cold and quite set place a croustade of bread
(representing a fishing-boat) in the centre, with a chicken on each
side; having turned out the one in the aspic, stick three atelettes in
the croustade ornamented with a large quenelle de volaille, a truffle,
and a cockscomb; sauce round with a very white mayonnaise sauce. The
mast in the croustade must be made of pâte d’office (see plate
containing the designs for croustades).