No. 523 Petits Poulets à la Warenzorf.
Procure four very nice spring chickens trussed as for boiling, roast them in vegetables, as described (No. 417), have also ready boiled and nicely trimmed two deer tongues, place one at each end of the dish making the tips meet in the centre, place a chicken at each corner, its tail in the centre, and between each lay a bunch of fine boiled asparagus; you have made a round fluted croustade of bread about four inches high, and the same in diameter, ornament it on the top with rings the size of a shilling, fried very white, and scoop out the middle of the croustade to form a cup; place it in the centre of your dish, with some fine heads of asparagus cut about four inches in length standing upright in it, glaze the tongues nicely, have two quarts of sauce purée d’asperges (No. 102) ready, which pour over the chickens and serve very hot.