Cromesquis of Chicken, Capon, Fat Pullet or Duck

Cook a calf's udder as described in No. 109, and when finished cut it up into very thin slices from the widest part, then beat it down to decrease the thickness. Fry in two ounces of butter, one small finely chopped up shallot, add to it three ounces of flour and let cook slowly, then moisten with a quart of chicken broth (No. 188); season with salt, pepper and nutmeg; reduce, and add a pound of white poultry meat, either of chicken, capon, fat pullet, duck or other, and one pound of well drained mushrooms and four ounces of truffles; all three cut into three-sixteenths of an inch squares; let boil up once or twice while stirring from the bottom of the sautoire with a reducing spatula, and incorporate into it some good chicken jelly (No. 103); lay this preparation aside to become cold, having it spread on a flat dish to half an inch in thickness, and leave it until it is quite hard, then cut it up into equal sized oblongs one and a quarter inches by two and a half inches; cover each one with a slice of udder so as to completely enwrap it, and just when ready to serve, dip the cromesquis into a frying batter (No. 2), and plunge them into boiling fat to color; drain, and dress them pyramidically on a napkin with a bunch of fried parsley to decorate.