Roast a shoulder of lamb and when cold cut it up in very small dice with
one fourth the quantity of cooked ham or tongue; put a tablespoonful of
chopped onions into a stewpan, with an ounce of butter, pass it over a
fire till the onion becomes yellowish, then add a little flour, mix
well, put in your mince, with about a pint of white sauce (No. 7),
season with a little pepper, salt, and sugar; boil all together five
minutes, keeping it stirred, if too thick add a little more sauce, then
add two yolks of eggs, stir them in quickly over the fire for one
minute, add the juice of a lemon, and pour it out on a dish to cool;
when quite cold take twelve pieces of it rather larger than walnuts,
roll them about two inches in length, egg and bread-crumb twice over and
fry in very hot lard; dress them on your dish in crown upon a small
border of mashed potatoes, and serve with some of the blanquette
d’agneau above, in the centre.