Take half a pint of gravy, a large wine glaſs of white wine, a little beaten mace, a little nutmeg, and a little ſalt; throw into your haſh a few muſhrooms, a few truffles and morels firſt parboiled, a few artichoke bottoms, and aſparagus tops; if you have them, a good piece of butter rolled in flour, the yolks of two eggs, half a pint of cream, and one ſpoonful of muſhroom catchup; ſtir it all together very carefully till it is of a fine thickneſs; then pour it into your diſh, and lay the other half of the head as before mentioned, in the middle, and garniſh it as before directed, with fried oyſters, brains, and force-meat balls fried.