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Boudins of Chicken, Richelieu

Soak three ounces bread crumbs in cold milk five minutes, then squeeze out all milk, place bread in a mortar with three egg yolks and pound to a smooth paste. Skin and bone a tender raw chicken of one and a half pounds, then cut meat in very small square pieces. Heat two tablespoons melted butter in a saucepan, add one small, finely chopped onion and fry three minutes without browning, then add two light tablespoons flour; stir well, pour in one and a half gills cream, gill milk and two tablespoons sherry; mix until it comes to a boil. Add chicken, one small truffle cut in small squares, six canned mushrooms cut same way, half teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Mix well and cook fifteen minutes, occasionally stirring meanwhile. Add the pulp, sharply stir till well amalgamated. Transfer to a vessel and let cool off. Divide preparation into twelve even parts, roll out each piece on a lightly floured table to sausage form, dip in beaten eggs and roll in bread crumbs. Heat two tablespoons melted butter in a frying pan, arrange in the boudins one beside another, and fry to a nice golden colour. Pour a Madeira sauce on a dish, place the boudins over and serve.