Make the vol-au-vents as above; boil the liver of a skate in salt and
water an hour, let it get cold, put six tablespoonfuls of white sauce
(No. 7) in a stewpan, with four of light stock, and reduce it till
rather thick, then add a little chopped parsley, three tablespoonfuls of
cream, a little white pepper, sugar, and salt, if required; cut the
liver in small dice, with four quenelles (No. 120), put it in the
stewpan, make it hot, but do not stir it much or you will break it, add
a little lemon-juice, fill the vol-au-vents, and serve as before. These
patties, although seldom served, are very excellent if well done and
nicely seasoned.