Put a wineglassful of sherry into a stewpan with a piece of glaze the
size of a walnut, and a bay-leaf, place it upon the fire, and when it
boils add a quart of demi-glace (No. 9); let it boil ten minutes,
keeping it stirred; then add twelve fresh blanched mushrooms, twelve
prepared cockscombs, a throat sweetbread cut into thin slices, two
French preserved truffles also in slices, and twelve small quenelles
(No. 120); boil altogether ten minutes, skim it well, thin it with a
little consommé if required, but it must be rather thick, and seasoned
very palatably.
The above may also be made white by using bechamel, or white sauce (No.
7) instead of brown, and following the above directions and finishing
with half a gill of cream; serve in a vol-au-vent or wherever directed.