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Boulettes of Turkey, Finnoise

Pick all the meat from the turkey left over from yesterday. Cut it into very small dice pieces. Mix in a small saucepan one and a half tablespoons butter with two and a half tablespoons flour, pour in two gills milk and one gill cream, season with half teaspoon salt and a saltspoon each cayenne pepper and grated nutmeg. Mix with a wooden spoon until it comes to a boil, let boil for ten minutes, add the turkey, with one ounce chopped, lean, cooked ham, cut into small dices and one ounce of smoked beef tongue cut same way. Mix well and let cook for twenty-five minutes, add three tablespoons bread crumbs, two egg yolks, one tablespoon sherry and mix well while heating for five minutes. Remove, place the hash on a dish and let cool off. Divide and make twenty-four equal balls out of the preparation, lightly roll in melted butter, then in fresh bread crumbs, place in a frying basket and fry in boiling fat for eight minutes. Lift up, thoroughly drain, dress on a dish with a folded napkin, decorate with a little parsley greens and serve with a Finnoise sauce separately.