No. 837 Quenelles de Volaille à la Silêne.
Pass a tablespoonful of chopped onions in butter in a stewpan over a sharp fire, and when they begin to colour add a teaspoonful of flour, mix well in, then add half a pint of brown sauce, a piece of glaze the size of a walnut, two teaspoonfuls of chopped mushrooms, and one of chopped parsley, reduce five minutes, take it off the fire and stir in the yolks of two eggs very quickly; you have previously poached ten quenelles as before, and when cold dip them into the above sauce, covering them all over, (previously cutting a small piece off the bottom,) then dip them into some egg well-beaten, and then into bread-crumbs, pat them a little with your knife and repeat the operation; fry them a nice colour in a stewpan containing four pounds of very hot lard, dress them in crown upon a border of mashed potatoes, and have ready the following sauce: put a pint of consommé free from salt in a stewpan, with some bones of a raw or cooked fowl and a bunch of parsley, boil it till reduced to half, squeeze in the juice of twelve grapes, pass it through a tammie into another stewpan, reduce to a thin glaze, add half a teaspoonful of tarragon vinegar and a little sugar, pour it in the centre of your dish and serve very hot.