Fillet and dress two fowls as above, likewise make the forcemeat and
six quenelles with the legs, when the quenelles are partly cold dip them
in a basin containing two eggs well beaten, take them out with a fork,
and sprinkle some chopped boiled Russian tongue over, place them in an
entrée-dish, cover and put them in a hot closet for an hour, cook the
fillets as before; make a small border of mashed potatoes on your dish,
dress the fillets and quenelles alternately to form a crown, and have
ready prepared the following sauce: break up all the bones of the fowls
and put into a stewpan with a glass of Madeira wine, an onion in slices,
one bay-leaf, two cloves, a little carrot and celery, place it over the
fire two minutes, then cover the bones with two quarts of white stock,
and let them simmer gently one hour, skim well and pass it through a
cloth into another stewpan, add six spoonfuls of good brown sauce (No.
1) and reduce it to a clear demi-glace, then add ten heads of white
mushrooms and ten pieces of boiled Russian tongue cut the size of
half-crown-pieces, place the garniture in the centre, sauce over and
serve; if you cannot obtain the Russian tongue for any of the above
purposes, the English pickled tongue may be used instead.