Prepare a casserole of rice as before, then mince the flesh of a fowl
(or the remains of several) with two ounces of lean cooked ham and a few
mushrooms, or truffles; put two spoonfuls of chopped onions in a
stewpan, with two pats of butter; stir them over the fire two minutes,
add half a spoonful of flour, (mix well) and a quart of white sauce (No.
7); boil altogether a short time, then add the mince, season with a
little pepper and salt, finish with three tablespoonfuls of cream, and
pour it in your casserole; you have previously boiled eight eggs in
water five minutes, then put them in cold water, peel off the shells,
warm them again in broth, and dress them on the mince at equal
distances, the ends pointing to the centre; have also eight pieces of
cooked tongue cut in the shape of cockscombs, warm them and place a
piece upright between each egg; have ready a nice larded sweetbread,
nicely cooked, which place in the centre, glaze the sweetbread and
tongue, and pour a little white sauce over the eggs; serve very hot.