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Quenelles as a Garnish for Poultry

The following is a pretty and appetising dish for dinner or supper. Stuff a large fowl with veal forcemeat, and roast it. Keep out a small quantity of the forcemeat, and make it up into quenelles, about the size of small walnuts. Poach these in gravy, and warm with them as many slices of tongue as there are quenelles. Put a border of mashed potatoes round a large dish, and place on this, alternately, the tongue and the quenelles. Put the roast fowl in the middle of the dish, and pour over it and the quenelles a quart of good white stock. Serve very hot. The appearance of the slices of tongue will be further improved if they are brushed over with a little glaze.