Cut up a small braised fowl (or the remains of two or three left from a
previous dinner) into very small dice (or mince), cut also two large
truffles of the same size, put half a tablespoonful of chopped eschalots
into a stewpan with half an ounce of butter, pass them three minutes
over the fire, add a quarter of a tablespoonful of flour, mix well, then
put in the fowl and truffles and half a pint of white sauce (No. 7)--or
more if not sufficiently moist, boil all together ten minutes, season
with a little white pepper, salt, and sugar, then stir in the yolks of
two eggs very quickly, stir another minute over the fire, turn it out on
a dish to cool; when cold take twelve pieces, each the size of a very
large walnut, roll them about an inch and a half in length, egg and
bread-crumb twice over and fry a good colour in hot lard, dress them in
crown on a border of mashed potatoes, and serve with a sauce aux truffes
(No. 51) in the centre. The remainder of a previous dinner of any kind
of poultry may be used for croquettes.