1787—Suprêmes de Pigeonneaux à la Saint-Clair

With the meat of the legs prepare a mousseline forcemeat, and, with the latter, make some quenelles the size of small olives, and set them to poach. No. 250, Poëlings the breasts, without colouration, on a thick litter of sliced onions, and keep them underdone. Add a little velouté to the onions; rub them through tammy, and put the quenelles in this sauce.

In the middle of a shallow No. 2393, Croûtes et Croustades, set a pyramid of cèpes tossed in butter. Raise the fillets; skin them, and set them on the cèpes; coat them with the prepared sauce; surround with a thread of meat glaze, and place the quenelles all round.