Make a vol-au-vent as described (No. 1140), have ready prepared four
palates, which cut into pieces with a round cutter the size of
half-a-crown, put them into a stewpan with ten mushrooms, a quart of
white sauce (No. 7), and six spoonfuls of white stock; when boiling, add
a bunch of parsley, let simmer on the corner of the stove half an hour,
skim, take out the parsley if too thick, add a little more stock, throw
in a pat of butter, a little chopped parsley, pepper, salt, sugar, and a
little lemon-juice, finish with a liaison of two yolks of eggs, let it
set over the fire, but not boil, fill the vol-au-vent and serve.
It may be served also in a casserole of rice (No. 626), or flat, as a
blanquette, in an entrée-dish garnished with croutons of bread.