Take the flesh of a nice delicate large fowl, and with it make some
forcemeat as directed (No. 122); when done make eight large quenelles
with two silver tablespoons, by filling one of them with forcemeat, dip
your knife in hot water, and smooth it over in a slight dome, then dip
the other spoon in hot water, and scoop the quenelle from the first
spoon with it, taking it into the hot spoon, from which it will easily
slip, place them in a buttered sauté-pan, and cover with good second
broth, place them over a quick fire, boil twenty minutes, and lay them
out on a cloth; cut also eight pieces from a boiled Russian tongue, the
size of the quenelles and the thickness of two five-shilling pieces
which warm in a little consommé; make a border of mashed potatoes, cut a
little piece off the bottom of each quenelle, and dress them alternately
with a piece of the tongue in crown; break the bones of the fowl up very
small, and put them in a stewpan with a glass of sherry, one minced
onion, one bay-leaf, a little thyme, and one clove; boil it two minutes,
then add a quart of white stock, reduce it to half, skim off all the
fat, and pass it through a tammie into another stewpan, add a pint of
white sauce (No. 7), and reduce it till it adheres to the back of the
spoon; finish with two tablespoonfuls of good thick cream, and a little
sugar, sauce over the quenelles, glaze the tongue, and serve with the
remainder of the sauce round and in the centre.