Prepare them exactly as in the last, when cold put a quart of sauce
béchamel (No. 7) in a stewpan, with a glass of white wine, half a glass
of vinegar, and half a pint of consommé, reduce till rather thick, add a
little isinglass dissolved in water and pass it through a tammie into a
clean stewpan, place the stewpan upon the fire, and when boiling add a
quarter of a pound of maître d’hôtel butter (No. 79), in which you have
introduced a tablespoonful of chopped tarragon and chervil; when the
butter is melted finish with a little cream, place it by to cool, and
when upon the point of setting pour it over the ballottins, place them
upon the ice till the sauce is quite firm, then garnish tastefully with
croutons of aspic (No. 1360) and place an atelette at each end.