Roast two large fowls in vegetables, and when cold take out the fillets,
and with a thin knife divide each fillet in halves, to form two out of
one, then pound two ounces of foie gras de Strasbourg (a small tureen of
which can be purchased at any respectable Italian warehouse in London)
in a mortar, and rub it through a hair sieve, put a spoonful of chopped
onions in a stewpan with half a pat of butter, stir them a few minutes
over the fire, then add half a pint of white sauce (No. 7), reduce till
rather thick, add the foie gras, and when ready to boil take it off the
fire and stir in the yolks of two eggs very quickly, leave it to get
cold, then spread it over the fillets the eighth of an inch in
thickness, have three eggs in a basin well-beaten, take each fillet on a
fork, dip them into the eggs, throw them in a dish of bread-crumbs, take
them out, pat them gently with a knife and repeat the operation, have
four pounds of hot lard in a stewpan, in which fry them a light brown
colour, dress in crown on a small border of mashed potatoes, and serve
with fried water-cresses in the centre quite dry, with a little gravy
separate.