Make and poach twelve quenelles as before, dip them in egg, and then
roll them in some finely chopped cooked lean York ham, place them on a
dish, cover and put them in the hot closet to dry; make a border of
mashed potatoes on your dish, and dress one red and one white quenelle
alternately, put twelve good spoonfuls of white sauce (No. 7) in a
stewpan, with ten of boiled milk and a little sugar, let reduce till it
adheres to the spoon, add about forty strips of the cooked ham cut the
size of julienne-roots, sauce over and serve; finish the sauce with a
little cream.