Cut half a roast (or boiled) fowl up into very small dice, then put a
teaspoonful of chopped eschalots in a stewpan, with half an ounce of
butter, fry them quite white, then add sixteen tablespoonfuls of white
sauce (No. 7), put it over the fire to reduce till it is rather thick,
put the fowl into the sauce, season with a little salt, white pepper,
sugar, a teaspoonful of chopped mushrooms, and a little chopped parsley;
let it boil a few minutes, then stir in the yolks of two eggs, let them
set, and pour it on a dish to cool (a little ham or tongue may be mixed
with the above, if required;) make, fry, and serve the rissoles as
before.
Rissoles may also be made of turkey, pigeons, veal, lamb, sweetbread,
&c., by following the above receipt, and using either one or the other
of those articles instead of fowl.