Are made in the same manner as in the last, only using cooked lean ham
instead of truffles, and serving a little blanquette de volaille au
jambon (see blanquette de dinde, No. 88) in the centre; croquettes de
volaille à l’écarlate are made the same, merely substituting some cooked
tongue and adding tongue to the blanquette; when made larger they are
called boudins, but the croquettes are preferable, being more crisp.