Guinea Fowl or Pullet Croquettes in Surprise

Have one pound of the white meat from a roasted Guinea fowl; suppress all the fat and nerves, and cut it up into small three-sixteenth inch squares; add to these a quarter of a pound of truffles cut the same size, and put all into a pint and a half of a well buttered, cold supreme sauce (No. 547). Form the preparation into balls an inch and three-quarter in diameter, flatten them down to half an inch in thickness, and remove the center of each with a half inch tube; fill this empty space with a foies-gras ball, then dip them into beaten eggs and roll them in bread-crumbs, then fry them till a nice color. Serve on folded napkins, garnished with fried parsley.