No. 839 Boudins de Volaille à la Sully.
Make the same quantity of forcemeat as for the last, lay it on your dresser and divide it into five pieces, flatten them with your knife, having sufficient flour on the board to prevent them sticking; have a salpicon as for croquettes (see next), place a little of it upon the centre of each piece of forcemeat, roll them up, place them in a buttered sauté-pan, cover with stock and poach them twenty minutes, drain on a cloth, cut off the ends, and lay them on your dish, three at the bottom and two across, sauce the same as the last and serve.