Croustades of Gnocquis a la Rivoli

Prepare a gnocquis paste with half a pound of flour, half a pound of fecula, one quart of milk, five ounces of butter, fifteen raw egg-yolks and one whole egg, some salt, sugar, nutmeg and four tablespoonfuls of grated parmesan cheese. Put into a bowl the flour, fecula, cheese, salt, sugar and nutmeg, and incorporate in slowly two and a half ounces of butter, eight egg-yolks and the whole egg, work them well together, then add the remainder of the butter and eggs; butter some six-sided molds two and a quarter inches in diameter, two inches wide at the bottom, and one inch and an eighth in height, fill with the gnocquis paste and then poach them; when cold unmold, dip them in eggs and bread-crumbs, and mark a place on top for a cover, fry them a fine color and empty the insides to fill with a salpicon of truffles, mushrooms and unsmoked red beef tongue, small delicate chicken quenelle balls, serve with a brown sauce (No. 414), reduced with meat juice and tomato essence. Dress them on a folded napkin.