Rissoles of Chicken

Slice half a pound of chicken and cut it into Julienne (No.318), as well as four ounces of mushrooms and two ounces of peeled truffles; mix them in with five gills of veloute sauce (No. 415) previously thickened with raw egg-yolks, cream and butter; set it on the fire, and stir steadily until it boils, then remove and set the preparation aside to cool. With this preparation make some rissoles; bread-crumb them the same as explained in No. 161 and fry in very hot white frying fat; dress on a folded napkin and decorate the top with fried, parsley. All rissoles are dressed and decorated the same.