1449—Poularde à l’Anglaise

Poach the pullet, and coat it with a Béchamel sauce flavoured with chicken-essence.

Dish it and surround it with slices of salted tongue, laid tile-fashion on either side; and heaps of carrots and turnips (cut to the shape of balls) and peas and celery, at either end. All these vegetables should be cooked à l’anglaise; i.e., either in boiling water or in steam.