Poulardes: Devonshire

Bone the breast, fill with chicken forcemeat and sausage meat, in the middle set a cooked calf tongue, sewn up with string larded, poached and strained, make an insertion round the breast, detach the stuffing with a knife and cut off the pieces consisting of the breast stuffing and tongue, dish the carcass on a low cushion, cut breast lengthway in halves, re-slice each half and reconstruct the bird, cover with Suprême sauce mixed with brunoise of tongue, garnish with artichoke bottoms, stuff with mashed peas.