Boudins of Kingfish a la Poniatowski

Prepare a quenelle forcemeat of kingfish (No. 90), into which add an eighth of its quantity of chopped truffles; roll them into round pieces three-quarters of an inch in diameter and two and a half inches long; wrap each one separately in buttered paper, then poach in boiling salted water; drain, dip in beaten egg, and fry in clarified butter. Drain and dress on a folded napkin; serve a separate sauce-boat of Polish sauce (No. 524).