No. 836 Quenelles de Volaille à la Pair de France.
Make eight quenelles as before, and when laying in the sauté-pan make a long incision in each, in which put a very white middle-sized dressed cockscomb, cover them with white stock, and poach very gently for a quarter of an hour; have also poached a solid piece of forcemeat four inches in diameter and two and a half in height, with a long round cutter cut four holes near the centre, large enough to stand in four plovers’ eggs, which peel and warm in a little stock, and between the four on the top place a fifth; cut a small piece off the bottom of each quenelle, and stand them upright upon a little mashed potatoes against the centre piece, the cockscombs facing outwards, sauce over with a very white thin purée of artichokes (No. 90), and serve with a little chopped chervil sprinkled over them.