No. 831 Turban de Quenelles de Volaille à la Russe.
Take the flesh of a nice delicate large fowl, and with it make some forcemeat as directed (No. 122); when done make eight large quenelles with two silver tablespoons, by filling one of them with forcemeat, dip your knife in hot water, and smooth it over in a slight dome, then dip the other spoon in hot water, and scoop the quenelle from the first spoon with it, taking it into the hot spoon, from which it will easily slip, place them in a buttered sauté-pan, and cover with good second broth, place them over a quick fire, boil twenty minutes, and lay them out on a cloth; cut also eight pieces from a boiled Russian tongue, the size of the quenelles and the thickness of two five-shilling pieces which warm in a little consommé; make a border of mashed potatoes, cut a little piece off the bottom of each quenelle, and dress them alternately with a piece of the tongue in crown; break the bones of the fowl up very small, and put them in a stewpan with a glass of sherry, one minced onion, one bay-leaf, a little thyme, and one clove; boil it two minutes, then add a quart of white stock, reduce it to half, skim off all the fat, and pass it through a tammie into another stewpan, add a pint of white sauce (No. 7), and reduce it till it adheres to the back of the spoon; finish with two tablespoonfuls of good thick cream, and a little sugar, sauce over the quenelles, glaze the tongue, and serve with the remainder of the sauce round and in the centre.