365. Poulards or Capons, with Quenelles and Tongue.—When you are either roasting or braising, you make about twenty quenelles with table spoons, out of forcemeat of veal. Proceed and cook the same; when done, make a roll of mashed potatoes, which put round the dish you intend to serve it in, have ready cut from a cold tongue as many pieces of the shape of the quenelles, warm gently in a little gravy, then put the quenelles on the border; having cut a piece off the end, so that they may stand properly, with a piece of tongue between each, put the fowl in the centre, have ready made a quart of a new white sauce, which pour over the fowl and quenelles, glaze the tongue, and serve very hot. I found this dish at first rather complicated, but now my cook can do it well without my assistance; it looks and eats well, but is only adapted for a dinner of importance.