No. 1029 Poulets Printaniers à la Masaniello.
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).