Prepare them as before, take about half a pound of the flesh of chicken,
turkey, or any description of poultry; pound it well in a mortar, with
half an ounce of lean boiled ham, then put a teaspoonful of chopped
eschalots in a stewpan, with half an ounce of butter, pass them over the
fire, stirring them with a wooden spoon, then add a little flour, mix it
well with the butter and eschalots, then add the pounded meat, four
spoonfuls of white sauce, and half a pint of good stock that the bones
of the poultry have been previously boiled in, boil altogether a quarter
of an hour, season with a little white pepper, salt, and sugar, pass it
through a tammie by rubbing it with two wooden spoons, put it into
another stewpan, boil it, finish with a tablespoonful of liaison, fill
the bouchées, and serve on a napkin very hot.