Make sufficient of the above forcemeat, for twelve quenelles, lay a
little flour on your dresser, upon which place twelve pieces of the
forcemeat, each of the size of a quenelle, roll each a little with the
hand, then with a knife form them into pieces two inches long and nearly
an inch wide, place them in a buttered sauté-pan as you do them, and
poach exactly as for the quenelles, dress them in crown on a border of
mashed potatoes, sauce over with a sauce Périgueux (No. 55) and serve.