Prepare them as usual, pick the meat of the half of a braised chicken,
and cut it in very small dice (not larger than peas), cut about the same
size one ounce of cooked tongue, six blanched mushrooms, and two
middling-sized French truffles; mix altogether, then put twenty
tablespoonfuls of white sauce (No. 7) in a stewpan, with eight of milk,
reduce it to one half, then add the minced fowl, tongue, &c., season
with a little lemon-juice, pepper, salt, sugar, and two spoonfuls of
cream; serve them very hot on a napkin.