Have eight ears cooked as before, dry them well with a cloth, then put
half a pound of veal forcemeat (No. 120) in a basin, with a teaspoonful
of chopped eschalots and one of chopped mushrooms, mixed with the yolk
of one egg; put a spoonful of the forcemeat in the hollow of each ear,
egg and bread-crumb them all over and fry twenty minutes in lard, not
too hot, or they would be too brown before they were sufficiently done;
dress them on a border of mashed potatoes and serve with a sauce
Italienne (No. 30) under.