Make twelve quenelles as before, poach them and lay them on a cloth,
have ready chopped two or three very black truffles, dip six of the
quenelles in some egg well-beaten, roll them in the chopped truffles,
place them in a dish, cover them up and stand them in the hot closet an
hour; place the other six in some fresh stock in a stewpan and keep hot
in the bain-marie, have ready a border of mashed potatoes on your dish,
cut a piece off the bottom of each of the quenelles, dress the six black
ones on one side and the white ones on the other to form a crown, put
ten spoonfuls of milk in a stewpan, boil it, and add a pint of white
sauce (No 7); reduce till it adheres to the back of the spoon, then add
two pats of butter and the juice of a lemon, sauce over the white
quenelles; you will probably have a few chopped truffles left, which
sprinkle over, and serve the remainder of the sauce in the centre.